- Bamboo skewer - Barramundi wrapped in algae Article : Barramundi filet wrapped in algae with salmon filet, IQF, 50 g Lat.: Lates Calcarifer, Salmo Solar Contents: 10 x 50 g = 500 g Item: 10 x 500 g = 5.0 Kg Preparation: Dab the skewers dry after defrosting. Season to taste with salt, pepper and soy sauce and fry in olive oil. You can also steam them in a bamboo steamer - this gives you the full flavour. Cooking times: Steam for approximately 5-6 mins., fry for approximately 4-5 mins. Where to use: Thanks to the fast preparation time the skewers are a quick addition to a lunch buffet or can also be used as dishes served on a plate with salads or with hot side dishes. Recipe idea: Barramundi skewer in a bed of savoy cabbage Remove the outer leaves from the savoy cabbage. Blanch the good savoy cabbage leaves in boiling salt water for 2-3 mins. Also quench the leaves in salty iced water so that the chlorophyll remains. Remove the centre rib of the savoy cabbage leaves. Sweat different fresh seedlings with a little sesame oil in a wok and heat mango strips, fresh, chopped Thai basil and chives (1 cm long pieces) briefly too. Season to taste. Arrange the hot savoy cabbage leaves on a plate with the vegetables. Arrange the skewers and garnish with fresh herbs.