Spice Glazed Barramundi

Ingredients:

Fillet of barramundi
Salt and pepper to rub and taste
MOFO CHILI Dodge The Bullet
Oil

Step1: Season and rub the fish with salt, pepper and 20g of MOFO CHILI’s Dodge The Bullet.
Step2: Scrap off chili from skin with your fingers (this is to ensure the skin won’t burn when you pan fry).
Step3: Add a little oil and pan fry/grill skin side down for 7-9 mins, flesh sides about 3-4 mins. Make sure the fish is evenly cooked.
Step 4: Bake in the oven (skin side up) for 5-7mins at 180degrees celcius.
Step 5 (optional), drizzle the remaining chili from the bottle over your cooked fish and enjoy.
Option 2: After Steps 1 and 2, skip step 3 and go straight to step 4 but baked for 8-12 mins.
Note: Option 2 will not give crispy effect. To get crispy skin, needs to be pan fried/grill, I.e. Do not skip Step 3.