Barramundi Katsu Sando - Chef Recipe by Khanh Ong

Ingredients

300 g Australian barramundi fillet (slightly smaller than a slice of bread)
1/2 cup all-purpose flour
1 egg, beaten
1 cup Panko breadcrumbs
Salt, to taste
1/2 cup shredded cabbage
1 tsp kewpie mayo
2 tsp dill, finely chopped
2 slices thick white bread (crust removed)
1 Tbs katsu sauce (from the Asian section of the supermarket)

Method

Pat the barramundi fillet dry with paper towels. Season lightly with salt.

Set up a breading station with three bowls: one with flour, one with beaten egg and one with Panko breadcrumbs.

Dredge the barramundi in the flour, shaking off the excess. Dip it into the beaten egg, then coat it evenly with Panko breadcrumbs, pressing gently to adhere.

Heat oil in a frying pan over medium heat (about 180 C).

Once hot, carefully add the breaded barramundi fillet. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

In a small bowl, mix the shredded cabbage with kewpie may and finely chopped dill until well combined.

Spread katsu sauce on one side of each slide of bread.

Place the fried barramundi on one slice, top with the cabbage mixture, and cover with the second slice of bread, sauce side down.

Slice the sando in half and serve immediately. Enjoy your delicious barramundi katsu sando!

Credits: Khahn Ong

Photo Credits: Khahn Ong