Humpty Doo Barramundi spring rolls with spring onion and chilli soy dipping sauce
Here's a tasty recipe for Humpty Doo Barramundi spring rolls. They're easier than you think! Serve them up as a light lunch, or entrée dish for your next dinner party.
12 serves
30 mins
20 mins
MEDIUM
Ingredients
SPRING ONION AND SOY CHILLI DIPPING SAUCE
2
garlic cloves, finely sliced
4
spring onions, finely chopped
1
red chilli, finely chopped
1
tsp ginger, peeled and grated
1/3
cup soy sauce
2
tbsp sesame oil
1
tbsp caster sugar
1
tbsp honey
SPRING ROLL FILLING
1
tbsp sesame oil 3
cloves garlic, crushed
150g
Chinese cabbage, sliced
1
cup grated carrot
1/2
cup sliced spring onions, plus extra to garnish
1/2
cup water chestnuts, sliced
1/2
cup bamboo shoots, sliced
2
tsp fish sauce
2
tsp dark soy sauce
1/2 tbsp ginger, peeled and grated
1½ -2
Humpty Doo Barramundi skinless fillet portions, cooked, cut into 5mm strips
12
spring roll wrappers
2
cups vegetable oil
Instructions
DIPPING SAUCE
- Heat 2 tsp sesame oil in small pan. Fry garlic until just turning golden. Transfer to a bowl and add all other sauce ingredients. Stir to combine and set aside.
FILLING
- Heat 1 tbsp sesame oil in frying pan. Add Chinese cabbage and garlic. Cook, tossing occasionally for 5 mins. Place cooked cabbage in a large bowl. Add carrot, spring onions, water chestnuts, bamboo shoots, fish sauce and soy. Stir to combine.
- Separate the spring roll sheets, taking care not to tear them. Place a heaped dessert spoon of mixture in the centre of the sheet and two strips of fish on top. Fold sides of sheet over the mix. Roll tightly until 2cm of pastry remains. Wet pastry slightly to seal. Repeat with remaining spring roll wrappers.
- In a wok or deep saucepan, heat oil on high. Fry spring rolls in 2 batches, 3-4 mins each until golden. Drain on paper towel. Serve with dipping sauce.
So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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