Tumeric Beer Battered Barramundi
BROOKLYN (WABC) -- It's a down under flavor with a little twist.
The owner of the restaurant is Australian and named it The Sunburnt Calf, a reference to the sunny skies in Australia.
The Sunburnt Calf is located on Vanderbilt Ave. in Brooklyn. Tumeric Beer Battered Barramundi with dill over Vermicelli Noodles
Beer Batter Ingredients
Mix all dry ingredients together in a bowl with a whisk. Add Singha and whisk until smooth. Let sit for 15 minutes.
Vietnamese Table Sauce
Method: Combine all ingredients except for shredded carrots and whisk until sugar dissolves. Add shredded carrots.
Combine tumeric, fish sauce and grated ginger. Rub mixture all over barramundi fillets and marinade for 15 minutes. Meanwhile, bring a pot filled with water to a boil over high heat. Cook vermicelli until tender but firm. Drain and divide into 4 bowls. Heat oil to 350 degrees. Dip barramundi fillets into beer batter and fry until crispy for about 3-4 minutes. Drain on paper towels and arrange on vermicelli. Heat 3 tablespoons oil in sauté pan over high heat. Add and stir fry the scallions and dill for about 30 seconds. Arrange the scallion and dill over the barramundi and vermicelli noodles. Add cherry tomatoes and basil to each bowl. Garnish with roasted peanuts and crispy shallots. To serve pour Vietnamese table sauce over vermicelli noodles to taste. LINK: WWW.MOOLIFEGROUP.COM
recipe, neighborhood eats, lauren glassberg
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