Robarra and Crab Tempura

Prepare mousseline with crab and coat barramundi. Dip in tempura batter and fry. Serve on bed of marinated rice stick noodle and vegetables. Finish with sweet chilli gravy and garnish.

Robarra and Crab Tempura | Trilogy of Robarra | Crisp Fried Robarra with Sepia Pasta
Robarra Consommé and Shellfish Martini | Salad of Robarra and Mediterranean Vegetables
Robarra and Salmon Lattice with Beluga Sauce | Potato Skin Robarra with Corn and Avacado Salsa
Robarra Fillet with Baked Aubergine, Soba Noodles and Lime | Sweet Chilli Wonton Robarra
Salad of Chilli Salt Robarra | Robarra Soufflé with a Light Curry Fish Cream and Ginger Flakes