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Crispy Skin Barramundi with Grilled Fennel

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Rasam Broth, place coriander, cumin seeds, fennel seeds, peppercorns and turmeric into a small frypan and toast over low heat for 1-2 minutes until fragrant. Remove from heat and transfer to a mortar and pestle. Add garlic and tomatoes and grind to form a paste.
  • Place tamarind pulp and 150ml water in a small bowl and stir to combine. Strain through a sieve into a clean bowl.
  • Place oil in a medium frypan and place over a medium heat. Add mustard seeds and once they start to pop, add curry leaves and cook until fragrant, about 1 minute. Add spice paste and cook, stirring, until starting to stick, about 5-10 minutes. Add dried chillies, strained tamarind pulp, coriander leaves and 500ml water and cook, stirring, until well combined and slightly reduced, about 10 minutes. Remove from heat and strain through a fine sieve into a small saucepan. Season with salt and set aside, keeping hot, for Poached Tomatoes and serving.
  • For the Poached Tomatoes, score bases of cherry tomatoes. Add to Rasam Broth and set over low heat to cook until the skins begins to lift. Remove from heat, remove the tomatoes from the broth and peel and discard the skin. Cut in half and set aside in a small bowl, keeping warm, until serving. Set Rasam Broth aside, keeping warm, until serving.
  • For the Grilled Fennel, heat a grill pan over high heat.
  • Drizzle fennel with oil and season with salt and pepper. Add to the grill pan and cook until just tender, but still retaining some crunch, about 5 minutes each side. Remove from heat and set aside, keeping warm, until serving.
  • For the Pan Fried Barramundi with Crispy Skin, remove fish fillet skins, place on a paper lined baking tray and brush with oil and sprinkle with salt. Cover the fish skins with another sheet of baking paper and top with a heavy baking tray. Place in oven to cook until dried and crisp, about 30 minutes. Remove from oven, remove top tray and set aside to cool until serving.
  • Heat a large frypan over medium high heat. Lightly oil the fillets and season with salt and pepper. Add to the pan and cook on one side for 3 minutes. Turn fish and continue cooking until just cooked through, about 30 seconds. Remove from pan and set aside, keeping warm, until serving.
  • To serve, place Pan Fried Barramundi on serving plates. Add Grilled Fennel, Poached Tomatoes and Crispy Skin. Garnish with fennel fronds and serve with hot Rasam Broth in a jug on the side.

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