6 pieces of fresh barramundi

1 cup of cilantro

2 red chili peppers

6 cloves of garlic

1 stalk of green onion

3 leaves of culantro (optional)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup of flour

1/2 cup of vegetable oil

5 shishito peppers (optional)


To a food processor, add the cilantro, culantro, garlic, peppers and green onions. Puree as small as possible.

Mix in the green pureed mix to the fish with 1/4 teaspoon salt and black pepper.

Cover and set aside to marinate for 30 minutes.

Heat a skillet to high heat. Add the oil.

Add the shishito peppers whole to fry until lightly browned. Remove and set on paper towels to drain.

In a small plate, add the flour with the rest of the salt and black pepper.

Add the pieces of fish to the flour mix, gently shake off any excess flour.

Fry each piece of fish 2 minutes per side. As soon as each side is golden brown and crispy, remove from the oil and place on a paper towel to drain. Garnish with the peppers.

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