وصفات روبيان نقوة
NAGWA SHRIMP RECIPES
برياني الروبيان الحار
Spicy Shrimp Biryani
باييلا الروبيان
Shrimp Paella
روبيان التندوري المشوي
Tandoori Grilled Shrimp
معكرونة الفريدو بالروبيان
Alfredo Shrimp Pasta
مقلي بصلصة العسل والثوم
Fried with Honey Garlic Sauce
شوربة الكاري وحليب جوز الهند
Soup with Curry & Coconut Milk
روبيان مقلي
Fried Shrimp
دايناميت شريمب
Dynamite Shrimp
روبيان بخلطة الكيجن
Cajun Shrimp
روبيان بالزبدة والثوم
Garlic Butter Shrimp
تاكو الروبيان
Shrimp Tacos
أرز مقلي بالروبيان والخضار
Shrimp and Veggie Fried Rice
Spicy Shrimp Biryani
Ingredients:
• 450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• ¼ tsp Red Chili Powder
• ½ tsp Salt
• 2 Cups Basmati Rice
• 1 Chopped Onion
• 2 Chopped Tomatoes
• 2 Minced Garlic Cloves
• ½ tsp Turmeric
• 2 Cinnamon Sticks
• 1 tbsp Ginger, Grated
• ½ Cup Yoghurt
• 2 tbsp Oil
• 5 Cardamom
Spices:
• ½ tsp Turmeric
• ½ tsp Red Chili Powder
• 1 tbsp Biryani Masala
• ½ tsp Ground Coriander
• 2 tsp Salt
Preparation:
• In a bowl, marinate Nagwa shrimp with turmeric, chili powder, and salt for 15 min.
• In a pot of water over medium heat, boil the rice with cardamom and cinnamon sticks for 10 minutes,
then drain it.
• In a pan, heat oil over medium heat and sauté the onion until soft, and add garlic, ginger, tomatoes,
yogurt, and spices.
• Add the marinated Nagwa shrimp and cook for 2–3 min until fully cooked.
• Layer the rice and shrimp mixture in a pot, cover, and steam on low heat for 5 min.
• Pour the mixture onto a plate, garnish with fresh coriander, mint leaves and serve.
Tandoori Grilled Shrimp
Ingredients:
450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• ½ Cup Yoghurt
• 2 tbsp Lemon Juice
• 1 tsp Turmeric
• 1 tsp Paprika
• 1 tsp Curry Powder
• ½ tsp Chili Powder
• 2 tbsp Oil
• ½ tsp Salt
Preparation:
• In a bowl, mix yoghurt, oil, lemon juice, turmeric, paprika, salt, curry powder, and chili powder.
• Add Nagwa shrimp to the marinade, mix and let it marinate for 1 hour.
• Preheat the grill or oven, and grill Nagwa shrimp for 2-3 min on each side.
• Serve it hot with a side salad
Cajun Shrimp
Ingredients:
• 450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on Blanched)
• 2 tbsp Vegetable Oil
• 500g Boiled and Cut Corn
• ½ tsp Oregano
• ½ tsp Onion Powder
• ¼ tsp Black Pepper
• ½ tsp Salt
• ¼ tsp Cajun Seasoning
• ¼ tsp Paprika
Preparation:
all the spices.
• Mix on medium heat for 2 min.
• In a large skillet over medium heat, add vegetable oil and Nagwa blanched shrimp, sprinkle with
• Remove Nagwa shrimp from the skillet and add cooked corn and mix to coat with the spices.
• Serve the Cajun Shrimp in a plate.
Shrimp and Veggie Fried Rice
Ingredients:
• 450g Nagwa Shrimp (Peeled, Deveined Ready to Cook Tail-on Blanched)
• 2 Cups Cooked Rice
• ¼ Cup Boiled Carrots
• ¼ Cup Boiled Peas
• ¼ Cup Bell Pepper
• 2 Beaten Eggs
• 3 tbsp Soy Sauce
• 2 Minced Garlic Cloves
• 2 tbsp Oil
• 1 tsp Sesame Oil
Garnish: Chopped Green Onions
Preparation:
• Heat 1 tbsp oil in a pan. Cook Nagwa shrimp for 2–3 min until pink. Remove and set aside.
• Add another tbsp of oil, then scramble the eggs. Push to one side of the pan.
• Add garlic and mixed vegetables, stir-fry for 2 min.
• Add rice and soy sauce, stir-fry for 2–3 min.
• Return Nagwa shrimp to the pan, mix everything well and drizzle with sesame oil.
• Garnish with green onions and serve.
Shrimp Soup with Curry & Coconut Milk
Ingredients:
• 2 tbsp Oil
• 1 Chopped Onion
• 2 Minced Garlic Cloves
• 450g Nagwa Shrimp (Peeled, Deveined Ready to Cook Tail-on Blanched)
• 1 tsp Ginger, Grated
• 2 tbsp Red Curry Paste
• 1 Can Coconut Milk (400ml)
• 3 Cups Water
• 1 Cup Fish Broth
• 1 Carrot, Sliced
• 1 Red Bell Pepper, Sliced
• 2 tbsp Lime Juice
• 2 tbsp Fish Sauce
• ½ tsp Salt
• ¼ tsp Black Pepper
• 2 tsp Sugar
Garnish: Cilantro & Lime Slices
Preparation:
• In a pot over medium heat, heat the oil and sauté the onion, garlic, and ginger until soft.
• Add the red curry paste and cook for 1 min.
• Stir in the coconut milk, water and broth then simmer.
• Add Nagwa shrimp and cook for 2–3 min until pink.
• Season with fish sauce, lime juice, salt, black pepper and sugar.
• Remove the pot and pour the soup onto a plate.
• Garnish with cilantro and lime slices and serve.
Fried Shrimp
Ingredients:
• 450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• 1 Cup Flour
• 1 Cup Cornstarch
• 2 Eggs
• 1 Cup Milk
• ½ tsp Salt
• ¼ tsp Black Pepper
• ½ tsp Paprika
• Oil for Frying
Preparation:
• In a bowl, mix flour, cornstarch, salt, black pepper and paprika.
• In other bowl, mix the eggs with milk.
• Dip Nagwa shrimp into the egg mixture, then coat with the flour mixture.
• Heat the oil in a pan and fry the shrimp for 2–3 min until golden.
• Drain excess oil on kitchen paper towels and serve.
Alfredo Shrimp Pasta
Ingredients:
450g Nagwa Shrimp (Peeled, Deveined Ready to Cook Tail-on Blanched)
400g Fettuccine Pasta
2 tbsp Butter
2 Minced Garlic Cloves
2 Cups Cooking Cream
1 Cup Grated Parmesan Cheese
1 tsp Paprika
1 tsp Salt
¼ tsp Black Pepper
Garnish: Chopped Parsley
Preparation:
• In a pot over medium heat, cook the pasta according to the package instructions, then drain it.
• In a pan, melt the butter and sauté Nagwa shrimp with paprika, salt, and black pepper for 3-5 min, until
fully cooked.
• Remove the shrimp from the pan.
• Add garlic to the pan along with the cream, and cook on medium heat for 3 min.
• Stir in Parmesan cheese until it melts.
• Add the cooked pasta and Nagwa shrimp to the sauce and mix everything together.
• Pour the mixture onto a plate, garnish with parsley and serve.
Garlic Butter Shrimp
Ingredients:
450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• ¼ tsp Black Pepper
• ½ tsp Salt
• ¼ tsp Paprika Pepper
• 3 tbsp Unsalted Butter
• ½ Cup Chicken Stock
• 1 Small Minced Onion
• 4 Minced Garlic Cloves
• 1 Small Lemon
• 1 tbsp Fresh Rosemary or Rhyme, Chopped
Garnish: ¼ cup Fresh Parsley, Chopped
Preparation:
• Season Nagwa shrimp with salt, pepper, and paprika.
• Melt the butter and cook the onion until soft.
• Add the shrimp and cook on both sides.
• Add chicken broth and garlic, and let it cook through.
• Turn off the heat, then add butter, lemon juice and zest.
• Garnish with rosemary and parsley and serve.
Fried Shrimp with Honey Garlic Sauce
Ingredients:
450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• 1 cup Flour
• 1 cup Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Paprika
• ¼ tsp Black Pepper
• ½ tsp Salt
Sauce:
• 1 tsp Butter
• 1 tsp Minced Garlic
• ¼ Cup Honey
• 3 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Cornstarch Dissolved in 1 tbsp Water
Garnish: Sesame Seeds and Green Onions
Preparation:
• Mix the flour, cornstarch, garlic powder, paprika, spices, and salt.
• Coat Nagwa shrimp with the dry mixture.
• Fry the shrimp in hot oil until golden.
• Drain on paper towels.
• For the sauce: Melt the butter, add garlic then honey, soy sauce and rice vinegar.
• Add the dissolved cornstarch and stir until the sauce thickens.
• Toss the fried Nagwa shrimp in the sauce until fully coated.
• Garnish with toasted sesame seeds and chopped green onions, then serve.
Dynamite Shrimp
Ingredients:
• 450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• 1 ½ Cups Flour
• ¾ Cup Cornstarch
• 1 ½ tbsp Baking Powder
• ½ tsp Salt
• ¼ tsp White Pepper
• 1 ½ Cups Sparkling Water
Dipping Sauce:
• 1/3 Cup Mayonnaise
• ¼ Cup Sweet Chili Sauce
• 1 tsp Hot Sauce
Garnish: Chopped Green Onions
Preparation:
• In a large bowl, mix flour, cornstarch, baking powder, salt, white pepper and sparkling water
together.
• Whisk to have a smooth consistency.
• Dip Nagwa shrimp in the flour mix.
• Fry Nagwa shrimp in hot oil, around 3 min, until golden.
• To prepare the dip: Mix all dipping ingredients together in a small bowl and serve next to the
shrimp.
• Garnish with chopped green onions.
Shrimp Tacos
Ingredients:
• 450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on)
• 1 tbsp Olive Oil
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Ground Cumin
• 8 Medium Flour Tortillas
Dipping Sauce:
• Sour Cream
• Salsa
• Iceberg Lettuce
• Tomatoes
• Cilantro
• Avocado
Preparation:
• Add Nagwa shrimp to a skillet along with the olive oil and spices.
• Cook over medium-high heat for 5 min.
• Assemble tacos as desired and serve.
Shrimp Paella
Ingredients:
• 450g Nagwa Shrimp (Peeled & Deveined Ready to Cook Tail-on Blanched)
• 2 Cups of Short-Grain Rice
• 1 Chopped Onion
• 2 Minced Garlic Cloves
• 1 Chopped Tomato
• ½ Cup Peas
• 1 Chopped Red Bell Pepper
• 3 Cups Shrimp Broth
• ½ tsp Saffron Dissolved in Warm Water
• 2 tbsp Olive Oil
Spices:
• ½ tsp Paprika
• 2 tsp Salt
• ¼ tsp Black Pepper
• ½ Lemon Slices
Garnish:
• Chopped Cilantro and Lemon Slices
Preparation:
softened.
• In a pot over medium heat, warm the oil and sauté the onion, garlic, salt and black pepper until
• Add the tomato, peas, and bell pepper, then stir.
• Add the rice and paprika, then stir for a minute.
• Pour in the shrimp broth and saffron, and bring to a boil.
• Cover the pot, lower the heat, and after 10 minutes add Nagwa shrimp. Cover and cook for an
additional 5 min.
• Serve on a plate, and garnish with lemon slices and coriander.
Barramundi with Curry Sauce
Ingredients:
400g Red Sea Barramundi (Skinless Fillet Portions)
Seasoning:
• ½ tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ½ tsp Salt
• 1 tbsp Cornstarch
• 1 tbsp Flour
• 2 tbsp Vegetable Oil
• 1 tbsp Butter
Curry Sauce:
• ½ cup Chopped Onion
• ½ tsp Ground Ginger
• 1 tbsp Curry Powder
• 1 tsp Ground Coriander
• ½ tsp Cumin
• 1 tsp Turmeric
• ½ cup Halved Cherry Tomatoes
• 1 tsp Minced Garlic
• 1 tsp Sugar
• 1 Cup Coconut Milk
• 1 tsp Fish Sauce
• 1 tbsp Fresh Lemon Juice
• 2 tsp Salt
Garnish: Chopped Coriander
Preparation:
• Mix turmeric, pepper, garlic powder, salt, cornstarch and flour.
• Coat Red Sea Barramundi fillet in the mixture.
• Fry Barramundi fillet in butter and oil until golden, then set aside.
• In the same pan, sauté the onion, then add garlic, ginger and spices.
• Add tomatoes and sugar, then pour in coconut milk and fish sauce.
• Let the sauce simmer until it thickens, then add lemon juice.
• Return Barramundi fillet to the pan and cook for a few more minutes in the sauce.
• Cook the rice, serve Barramundi fillet on top and garnish with fresh coriander.
Baked Barramundi
Ingredients:
• 400g Red Sea Barramundi (Whole Fillet)
• 2 tbsp Olive Oil
• 1 Squeezed Lemon
• 2 Minced Garlic Cloves
• 1 tsp Dried Thyme
• ½ tsp Salt
• ¼ tsp Black Pepper
Garnish: Lemon Slices and Chopped Parsley
Preparation:
• In a bowl mix olive oil, lemon juice, garlic, thyme, salt and black pepper.
• Place Red Sea Barramundi fillet in a baking tray and pour the marinade over them.
• Add lemon slices on top of the Barramundi fillet.
• Bake Barramundi fillet in a preheated oven at 180 ºC for 15 min.
• Garnish with lemon slices, chopped parsley and serve.
Lemon Butter Barramundi Fillet
Ingredients:
400g Red Sea Barramundi (Fillet Portions)
• 1 Cup of Chopped Small Potatoes
• 1 Cup of Halved Cherry Tomatoes
• 1½ Cup of Chopped Zucchini
• 1 tbsp Olive Oil
• ¼ tsp Salt
• ½ tsp Paprika
• ½ tsp Minced Garlic
• 2 tbsp Olive Oil
• 1 tbsp Butter
For the Lemon Butter Sauce:
• 2 tbsp Butter
• 1 tsp Minced Garlic
• ½ Cup Vegetable Broth
• 2 tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tsp Oregano
• ¼ Cup Cooking Cream
Garnish: Chopped Parsley or Lemon Slices
Preparation:
• Preheat the oven to 200ºC and roast the vegetables with olive oil and salt for 20 min.
• Mix the spices with olive oil and coat Red Sea Barramundi fillet.
• Sear Barramundi fillet in butter for 3–4 min on each side.
• To prepare the sauce: melt butter, add garlic, then vegetable broth, lemon, oregano and cream. Let
it thicken, then stir in parsley.
• Serve Barramundi fillet over the roasted vegetables, pour the sauce on top.
• Garnish with lemon slices or fresh parsley.
Baked Barramundi
Ingredients:
• 400g Red Sea Barramundi (Whole Fillet)
• 2 tbsp Olive Oil
• 1 Squeezed Lemon
• 2 Minced Garlic Cloves
• 1 tsp Dried Thyme
• ½ tsp Salt
• ¼ tsp Black Pepper
Garnish: Lemon Slices and Chopped Parsley
Preparation:
• In a bowl mix olive oil, lemon juice, garlic, thyme, salt and black pepper.
• Place Red Sea Barramundi fillet in a baking tray and pour the marinade over them.
• Add lemon slices on top of the Barramundi fillet.
• Bake Barramundi fillet in a preheated oven at 180 ºC for 15 min.
• Garnish with lemon slices, chopped parsley and serve.
Crispy Barramundi with Asian Sauce
Ingredients:
400g Red Sea Barramundi (Fillet Portions)
• 2 tbsp Cornstarch
• ½ tsp Black Pepper
• ½ tsp Salt
• 2 tbsp Vegetable Oil
• Cooked White Rice
For the Sauce:
• 2 Minced Cloves Garlic
• 1 tbsp Grated Ginger
• 2 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 2 tbsp Water
Garnish: Grilled Vegetables
Preparation:
• Mix cornstarch with pepper and salt, then coat Red Sea Barramundi fillet.
• Fry Barramundi fillet until golden and crispy, then set aside.
• In the same pan, sauté the garlic and ginger, then add soy sauce, brown sugar, rice vinegar, sesame
oil and water.
• Let the sauce simmer until it thickens.
• Serve Barramundi fillet over rice, drizzle with sauce and garnish with grilled vegetables.
Barramundi Biryani
Ingredients:
• 400g Red Sea Barramundi (Skinless Fillet Portions)
• 3 Cups Basmati Rice
• 1 Finely Chopped Onions
• 7 Chopped Garlic Cloves
• 2 Carrots, Grated
• ½ Lemon Juice
• 3 tbsp Vegetable Oil
• 6 Cups Hot Water
Spices: 1 tbsp Biryani Spices, ½ tsp of Turmeric, ¼ tsp Ginger, 2 tsp Salt, ¼ tsp Black Pepper
Garnish: Chopped Coriander
Preparation:
• Add lemon over Red Sea Barramundi fillet and let it sit for 10 min.
• Heat oil in a pot on medium heat, then fry the onion until golden.
• Add garlic, biryani spices, turmeric, ginger, black pepper and carrots, then stir.
• Place Barramundi fillet in the pot and stir until it turns golden.
• Add rice and salt, then pour in boiling water, cover the pot and let it simmer until the rice is
cooked.
• Serve with garnish.
Barramundi with Soy Sauce & Honey
Ingredients:
• 400g Red Sea Barramundi (Fillet Portions)
• 3 tbsp Soy Sauce
• 2 tbsp Honey
• 1 tsp Grated Ginger
• 1 Minced Garlic Clove
• 2 tbsp Olive Oil
• ½ Squeezed Lemon
Garnish: Sliced Green Onions
Preparation:
• In a bowl, mix soy sauce, honey, grated ginger, lemon, minced garlic and olive oil.
• Place Red Sea Barramundi fillet in the marinade and let them marinate for 20 min.
• Heat a pan over medium heat, cook marinated Barramundi fillet skin-side down for 3–5 min, then
flip and cook the other side until golden and cooked.
• Pour the remaining marinade into the pan and cook for additional 1 minute, allowing it to thicken
and coat the fish.
• Garnish with sliced green onions and serve.
Kabsa with Barramundi
Ingredients:
• 400g Red Sea Barramundi (Fillet Portions)
• 2 tsp Olive Oil
• 1 Cup Basmati Rice
• 2 Cups Vegetable Broth
• ½ Cup Onion sliced
• 1 tbsp Garlic Minced
• 1 Cup Tomato Minced
• Raisins (optional)
• Almonds (optional)
Spices: ¼ tsp Cumin, ¼ tsp Coriander, ¼ tsp Turmeric, ¼ tsp Cinnamon, ¼ tsp Salt, ¼
tsp Black Pepper
Garnish: Fresh Cilantro
Preparation:
• In a pot on medium heat, sauté onion and garlic in olive oil until soft.
• Add tomatoes and stir for 3 min.
• Add rice, cumin, coriander, turmeric, cinnamon, salt, black pepper and broth.
• When the mix boil, close the pot and put them on low heat for 15 min.
• Meanwhile, preheat oven to 200 °C.
• Season Red Sea Barramundi with olive oil, salt, cumin, coriander, turmeric,
cinnamon and pepper.
• Bake on a tray for 5-7 min.
• Plate the rice, top with baked Red Sea Barramundi and garnish with cilantro, raisins and almonds
Creamy Barramundi Fillet
Ingredients:
• 400g Red Sea Barramundi (Skinless Fillet Portions)
• 1 Cup Cooking Cream
• 1 Small Chopped Onion
• 2 Minced Garlic Cloves
• 2 tbsp Butter
• ½ Cup Grated Parmesan Cheese
• 1 tsp Dried Thyme
• ½ tsp Salt
• ¼ tsp Black Pepper
Garnish: Chopped Parsley
Preparation:
• In a pan over medium heat, melt the butter and cook Red Sea Barramundi for 5–7 min, until
golden on both sides, then set aside.
• In the same pan, sauté onion and garlic until soft.
• Add cream, parmesan cheese, thyme, salt and black pepper and cook until the sauce thickens.
• Return Barramundi fillet to the pan and cook for an additional 2 min.
• Garnish with chopped parsley and ready to serve.
Barramundi Fish and Chips
Ingredients:
400g Red Sea Barramundi (Skinless Fillet Portions)
• 1 cup Flour
• 1 tsp Baking Powder
• 1 tsp Salt
• ¼ tsp Black Pepper
• 1 Cup Cold Sparkling Water
• Oil for Frying
• French Fries
• Tartar Sauce
Garnish: Lemon Slices
Preparation:
• Cut Red Sea Barramundi fillet into medium-sized strips.
• Mix flour, baking powder, salt and black pepper.
• Gradually add cold sparkling water, stirring until smooth and thick like pancake batter.
• Dip Barramundi fillet in the batter.
• Heat oil to 180ºC in a deep pot or pan, fry Barramundi fillet for 4–5 min until golden and crispy.
• Place Barramundi fillet on paper towels to drain excess oil.
• Serve with golden fries, tartar sauce and lemon slices.
French Bouillabaisse Soup
Ingredients:
• 400g Red Sea Barramundi (Fillet Portions)
• 2 tbsp Olive Oil
• 1 Chopped Onion
• 2 Minced Garlic Cloves
• 2 Chopped Tomatoes
• 1 Cup Fish Stock
• 1 Cup Cooking Cream
• ¼ tsp Saffron Dissolved in 1 Cup of Warm Water
• ½ tsp Paprika
• 1 tsp Salt
• ¼ tsp Black Pepper
Garnish: Chopped Parsley
Preparation:
• In a pot over medium heat, heat olive oil, add onion, garlic and saute until softened.
• Add the tomatoes and cook until thickened.
• Pour in the fish stock, saffron, salt, black pepper and paprika and simmer for 10 min.
• Add Red Sea Barramundi fillet and cook for 5–7 min.
• Stir in the cream and cook for an additional 2 min.
• Garnish with chopped parsley and serve.
Grilled Barramundi with Lemon & Garlic
Ingredients:
• 400g Red Sea Barramundi (Fillet Portions)
• 2 Minced Garlic Cloves
• 2 Squeezed Lemon
• 2 tbsp Olive Oil
• 1 tsp Dried Thyme
• ½ tsp Salt
• ¼ tsp Black Pepper
Garnish: Lemon Slic and Chopped Parsley
Preparation:
• In a bowl, mix garlic, lemon juice , olive oil, thyme, salt and black pepper.
• Marinate Red Sea Barramundi fillet in the mixture for 20 min.
• Heat the grill or oven, and grill Barramundi fillet for 3– 5 min on each side until cooked.
• Garnish with lemon slices and chopped parsley and serve.
Kabsa with Barramundi
Ingredients:
• 400g Red Sea Barramundi (Fillet Portions)
• 2 tsp Olive Oil
• 1 Cup Basmati Rice
• 2 Cups Vegetable Broth
• ½ Cup Onion sliced
• 1 tbsp Garlic Minced
• 1 Cup Tomato Minced
• Raisins (optional)
• Almonds (optional)
Spices: ¼ tsp Cumin, ¼ tsp Coriander, ¼ tsp Turmeric, ¼ tsp Cinnamon, ¼ tsp Salt, ¼
tsp Black Pepper
Garnish: Fresh Cilantro
Preparation:
• In a pot on medium heat, sauté onion and garlic in olive oil until soft.
• Add tomatoes and stir for 3 min.
• Add rice, cumin, coriander, turmeric, cinnamon, salt, black pepper and broth.
• When the mix boil, close the pot and put them on low heat for 15 min.
• Meanwhile, preheat oven to 200 °C.
• Season Red Sea Barramundi with olive oil, salt, cumin, coriander, turmeric,
cinnamon and pepper.
• Bake on a tray for 5-7 min.
• Plate the rice, top with baked Red Sea Barramundi and garnish with cilantro, raisins and
almonds
Barramundi Tagine with Vegetables
Ingredients:
• 400g Red Sea Barramundi (Whole Fillet)
• 2 Sliced Potatoes
• 1 Sliced Red bell pepper
• 2 tbsp Butter
• 1 Sliced Zucchini
• 1 Sliced Onion
• 2 Minced Garlic Cloves
• 2 tbsp Olive Oil
• 1 Squeezed Lemon
• 1 tsp Cumin
• 1 tsp Paprika
• 1 ½ tsp Salt
• ¼ tsp Black Pepper
Garnish: Chopped Coriander
Preparation:
• In a pan over medium heat, sear Red Sea Barramundi fillet in butter for 5 min until golden.
• In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, salt and black pepper.
• Arrange potatoes, bell pepper, zucchini, onion in a baking pan and drizzle some marinade.
• Cover the baking pan with foil and bake at 180 ºC for 20 min.
• Add Barramundi on top of the vegetables, pour remaining marinade, cover and bake for 10 min.
• Garnish with coriander and serve
Barramundi Tagine with Vegetables
Ingredients:
• 400g Red Sea Barramundi (Whole Fillet)
• 2 Sliced Potatoes
• 1 Sliced Red bell pepper
• 2 tbsp Butter
• 1 Sliced Zucchini
• 1 Sliced Onion
• 2 Minced Garlic Cloves
• 2 tbsp Olive Oil
• 1 Squeezed Lemon
• 1 tsp Cumin
• 1 tsp Paprika
• 1 ½ tsp Salt
• ¼ tsp Black Pepper
Garnish: Chopped Coriander
Preparation:
• In a pan over medium heat, sear Red Sea Barramundi fillet in butter for 5 min until golden.
• In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, salt and black pepper.
• Arrange potatoes, bell pepper, zucchini, onion in a baking pan and drizzle some marinade.
• Cover the baking pan with foil and bake at 180 ºC for 20 min.
• Add Barramundi on top of the vegetables, pour remaining marinade, cover and bake for 10 min.
• Garnish with coriander and serve
وصفات باراموندي البحر الأحمر
Red Sea Barramundi Recipes
كبسة الباراموندي
Kabsa with Barramundi
صلصة الصويا والعسل
Soy Sauce and Honey
فيليه باراموندي بالكريمة
Creamy Barramundi Fillet
باراموندي بالفرن
Baked Barramundi
برياني الباراموندي
Barramundi Biryani
شوربة البويابيس الفرنسية
French Bouillabaisse Soup
مشوي بالليمون والثوم
Grilled with Lemon & Garlic
طاجن باراموندي بالخضار
Barramundi Tagine with Vegetables
باراموندي بصلصة الكاري
Barramundi with Curry Sauce
مقرمش مع صوص آسيوي
Crispy with Asian Sauce
سمك الباراموندي والبطاطس
Barramundi Fish and Chips
فيليه بصلصة الزبدة والليمون
Lemon Butter Fillet
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