Salted Egg Barramundi – Kühlbarra: Eat Fresher Fish
Advertorial This is a collaborative post with Kühlbarra but as always, all ideas, experiences and reviews are my own. As a homecook who’s into fuss-free meals, I always opt for easy-to-cook fillets when it comes to fish. I love cooking with salmon and cod because I can get them readily prepared and cleaned – all I need to do is give them a quick rinse and pat dry, season lightly, and I’m ready to cook. There are not that many choices for filleted fish in the market so you can see I have many salmon recipes. But now I have a new favourite: Kühlbarra’s Premium Barramundi.
Salted Egg Sotong (Squid)
I promised myself that I will improve on the salted egg sauce from the earlier Salted Egg Crayfish recipe. For that recipe, I used salted egg yolks which were steamed and mashed, along with pumpkin puree, no additional liquid, and too much evaporated milk. The result? Too thick, creamy and buttery, and I couldn’t really taste the salted eggs nor feel its texture.
