Khanh Ong’s passion for aromatic Asian flavours has transported Australian families to the bustling marketplaces of his native Vietnam.
With his infectious smile, down-to-earth nature, cheeky sense of humour and captivating story, he quickly became a household name and a MasterChef Australia season 10 and 12 fan favourite as well as the resident gay guy.
Part-owner of The George on Collins in Melbourne, co-host of My Market Kitchen 2019, Youtuber, content creator and now published author, Khanh is perpetually immersed in the food industry.
This Friday, October 18 is National Barramundi Day highlighting the great Aussie farms producing top quality fish and the amazing Chefs and restaurants serving barra across the country.
Despite having an Aboriginal name, approximately 60% of barramundi eaten in Australia is imported and nearly half of Australians are unsure whether their seafood is local or imported. To encourage Aussies to ask for Aussie barra, top Chefs have once again risen to the challenge to curate special barra dishes for you to enjoy dining out and at home.
This year, Chef Khanh serves up three creative barramundi dishes for you all to recreate at home:
Sandos are always popular Asian choices and this one is made with a Panko breadcrumbed piece of barra, shredded cabbage, Kewpie mayo, dill and katsu sauce, sandwiched between thick slices of white bread. Katsu sauce can be found in the Asian section of all good supermarkets.
What’s better for lunch than a crusty baguette filled with pan-fried local barramundi, Kewpie mayo, chicken liver pâté, picked carrot and daikon, spring onion, chili and cucumber? Lightly toast the baguette over an open flame and then spread the mayo and pâté on each side and fill with the delicate barramundi pieces and salad; bon appetit!
There’s something about a whole fish being delivered to the table to get the senses salivating…it is a primal dish where nothing is wasted from the fish and the tang of the nam jim sauce blends perfectly with cucumbers smashed in black vinegar. This is a dish that will bring sighs of admiration and anticipation when delivered to the dinner table.’
