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All About Fish is a premium healthy seafood that sells and supplies freshly caught seafood from the ocean. The quality of freshness is the most important thing in our products, our promis is that cliet will et the freshest and juciest seafood product from the mother earth.
Authentic fish restaurant served the way it should be. Occusda si tem sunt, sitat dus ex explaboribus enis dolorpori ditates mod quiae pliant. Ipic tem fugit, sollaborit, si ame perferum as derchit ut expellaut plis et fuga.
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An impressive twist on the traditional fish and chips, Cory Campbell’s crisp skinned barramundi is a beautiful dish to share with friends and loved ones. If you’re stuck for time, you can prepare the tartare sauce in advance or simply.
Jill Dupleix’s warm barramundi dish is a winner any time of the year. This is a versatile dish that you can serve as a traditional main course with one fillet per person, or by pulling the barramundi fillets into hunks and chunks before.
Michelle Grand-Milkovic’s barramundi tacos are guaranteed to be a hit with the whole family, kids included. This versatile family dinner can be adapted for many dietary preferences and requirements. Warning – these tacos are so delicious.
ADDRESS
Jl. PPD Blok C-2 no. 2, Keadung Kali Angke, Cengkareng, Jakarta Barat 11710.
info@allaboufish.org
T . +62 815-9707-805
3 Barramundi Fillets about 4 ounces each Sea salt and cracked
black pepper to taste
2 tsp canola oil
2 tbsp unsalted butter
(used Clarified butter for Whole 30 and Paleo)
1- 2 cloves of garlic,
Minced 3 tbsp of fresh lemon juice
Small bunch of fresh basil (can also used ¾ tsp of dried basil)
1 Coat the Barramundi with canola oil, season with sea salt and
cracked black pepper, and place in a heated non stick skillet over
medium high heat. Cook for about 4-5 minutes on each side,
until the fillets are lightly browned. Move to a serving dish and
keep warm while you make the sauce.
2 In the same pan, reduce the heat and gently cook the garlic in the
butter for about 2 minutes.
Stir in the lemon juice and fresh basil.
3 Spoon the sauce over the fishand serve immediately
3 Barramundi Fillets about 4 ounces each Sea salt and cracked
black pepper to taste
2 tsp canola oil
2 tbsp unsalted butter
(used Clarified butter for Whole 30 and Paleo)
1- 2 cloves of garlic,
Minced 3 tbsp of fresh lemon juice
Small bunch of fresh basil (can also used ¾ tsp of dried basil)
1 Coat the Barramundi with canola oil, season with sea salt and
cracked black pepper, and place in a heated non stick skillet over
medium high heat. Cook for about 4-5 minutes on each side,
until the fillets are lightly browned. Move to a serving dish and
keep warm while you make the sauce.
2 In the same pan, reduce the heat and gently cook the garlic in the
butter for about 2 minutes.
Stir in the lemon juice and fresh basil.
3 Spoon the sauce over the fishand serve immediately
3 Barramundi Fillets about 4 ounces each Sea salt and cracked
black pepper to taste
2 tsp canola oil
2 tbsp unsalted butter
(used Clarified butter for Whole 30 and Paleo)
1- 2 cloves of garlic,
Minced 3 tbsp of fresh lemon juice
Small bunch of fresh basil (can also used ¾ tsp of dried basil)
1 Coat the Barramundi with canola oil, season with sea salt and
cracked black pepper, and place in a heated non stick skillet over
medium high heat. Cook for about 4-5 minutes on each side,
until the fillets are lightly browned.
Move to a serving dish and keep warm while you make
the sauce
2 In the same pan, reduce the heat and gently cook the garlic in the
butter for about 2 minutes.
Stir in the lemon juice and fresh basil.
3 Spoon the sauce over the fishand serve immediately
An impressive twist on the traditional fish and chips, Cory Campbell’s
crisp skinned barramundi is a beautiful dish to share with friends
and loved ones. If you’re stuck for time, you can prepare the tartare
sauce in advance or simply replace it with a premade bottle at the
supermarket.Nulluptas ea dolorpo repernam quatia vendi remquis
que quo Venectempor molectus aut millatia nihitin cus sum auteseEd
mod mos pedignimusam volo es et ommoluptat laboris et rercitat
An impressive twist on the traditional fish and chips, Cory Campbell’s
crisp skinned barramundi is a beautiful dish to share with friends
and loved ones. If you’re stuck for time, you can prepare the tartare
sauce in advance or simply replace it with a premade bottle at the
supermarket.Nulluptas ea dolorpo repernam quatia vendi remquis
que quo Venectempor molectus aut millatia nihitin cus sum auteseEd
mod mos pedignimusam volo es et ommoluptat laboris et rercitat
An impressive twist on the traditional fish and chips, Cory Campbell’s
crisp skinned barramundi is a beautiful dish to share with friends
and loved ones. If you’re stuck for time, you can prepare the tartare
sauce in advance or simply replace it with a premade bottle at the
supermarket.Nulluptas ea dolorpo repernam quatia vendi remquis
que quo Venectempor molectus aut millatia nihitin cus sum auteseEd
mod mos pedignimusam volo es et ommoluptat laboris et rercitat
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