13th November 2020

Claypot Barramundi with Golden Cherry Tomatoes & Nai Bai in Homemade Black Bean Sauce

RECIPES 40 minutes Fish Dish
Prep 20 minutes
Cooking 20 minutes
Total 40 minutes
Servings 4
  • 400g barramundi fillets*
  • 200g aquaponic nai bai*  
  • 100g golden cherry tomatoes*  
  • 1 piece hard tofu 
  • 100ml vegetable oil   
  • 1 teaspoon fish sauce   
  • 1 tablespoon sesame oil      
  • 1 teaspoon sugar 
  • 1 tablespoon soy sauce 
  • 1 teaspoon fermented black beans
  • 2 pieces ginger (sliced)
  • 1 yellow onion (cubed) 
  • 1 chilli padi (thinly sliced, optional) 
  • 1 sprig spring onion 
  • 3 tablespoons corn flour 
  • ½ cup water 
  • Salt & white pepper to taste  

*Local produce 

Step 1

Marinate barramundi fillets with fish sauce and white pepper overnight if possible. Coat the barramundi fillets in corn flour, and pan fry with vegetable oil until opaque in medium heat. Do not overcook. In the same pan, lightly pan fry the tofu.

Step 2

In a separate bowl, combine the soy sauce, remaining fish sauce, fermented black beans, sugar and sesame oil, and mix well. Set aside. In another bowl, mix 1 tablespoon of corn flour with a dash of water for thickening the sauce later.

Step 3

In the same pan, heat up the remaining vegetable oil and stir fry the sliced ginger, chilli padi and yellow onion until golden brown. Add nai bai and cherry tomatoes, and stir fry for about another minute.

Step 4

Add the sauce and let simmer for another few minutes before adding in the barramundi fillets and tofu. Salt and pepper to taste. Thicken the sauce with the cornflour mixture to desired consistency. Serve hot in a claypot.