We coat the barramundi in a seasoned flour mix, then dip it in an egg mix with wasabi, sesame oil and soy sauce before coating it in a sesame panko breadcrumb. Our dipping sauce is a delicious blend of dashi stock, mirin, sugar, soy and ginger - it's the same sauce as you'd find with tempura and balances the fried fish beautifully.

Barramundi, black sesame seeds, sesame seeds, panko breadcrumbs, pepper, plain flour, salt, egg, soy sauce, wasabi, sesame oil

Dipping sauce: dashi stock, mirin, soy sauce, sugar, ginger

CONTAINS:
Gluten, Fish, Sesame, Soy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 INDIVIDUALSMALL
ENERGY2369kj4738.1kj
PROTEIN49g98.1g
FAT TOTAL20.3g40.6g
- SATURATED3.5g7g
CARBS43.9g87.9g
- SUGARS8g16.1g
SODIUM2247.2mg4494.4mg
Individual:
Serves one adult or two children generously (4 or so strips)
Small:
Serves two adults or four children generously (8 or so strips)
Serve with an Asian slaw and rice or noodles - or go cross-cultural with oven wedges and a salad.

Frozen product. Once defrosted, cook and consume within 48 hours. 

PLEASE NOTE: This product is raw and should be fully cooked before consumption.  While every effort has been made to ensure that the barramundi is bone and scale free, some may remain.

TO COOK ALL SIZES: Heat some mildly flavoured oil in a non-stick frying pan and shallow fry the barramundi strips for 3 (from defrosted) to 5 minutes (from frozen). Alternatively, lightly spray with olive oil spray and cook in a preheated 200C oven for 15 (from defrosted) to 20 minutes (from frozen). Defrost the dipping sauce and heat or serve at room temperature.