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Crispy Skin Barramundi with Wilted Fennel, Fish Head and a Sake Reduced Broth
Recipe by Emelia Jackson
This crispy skin Barramundi recipe features delicate wilted fennel and a beautiful sake reduced broth
- Steps
- Ingredients
Ingredients
Crispy Skin Barramundi
Broth
Clarifying Stock
Wilted Fennel
Geraldton Wax Oil
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Steps
- Preheat oven to 180C.
- For the Crispy Skin Barramundi, remove fillets and trim into 8 rectangular pieces. Set aside in the fridge for 1 hour to dry out the skin. Reserve trimmings, heads and bones.
- When ready to serve, place a large ovenproof frypan over medium high heat. Drizzle barramundi with olive oil and season with salt. Place into pan, skin side down and cook until golden and crisp, about 5-6 minutes.
- Flip the fish over and transfer pan to the oven and cook until the flesh is just set, about 1-2 minutes. Remove from the oven and set aside.
- For the Broth, place bones and heads into a large flameproof roasting dish and roast in the oven until dark brown but not burnt, about 30 minutes.
- Remove from the oven and place onto the stovetop over medium heat. Add the vegetables and sake and simmer until the liquid is almost completely evaporated.
- Add the remaining ingredients, except the butter and adjust seasoning as needed with the soy, vinegar and sugar. Reduce the heat and allow to simmer for 20 minutes. Pass through a sieve, into a saucepan. Discard solids. Set the stock aside to cool.
- For the Clarifying Raft, place ingredients into a food processor and blend together until a textured paste.
- Add the raft to the cooled stock and stir to ensure it is not stuck to the bottom of the pan.
- Return to a low heat without touching or stirring. Once the raft has risen to the surface and completely set, skim from the top then pass through a fine sieve into a clean saucepan. Simmer until reduced by ½.
- For the Wilted Fennel, finely slice the fennel using a mandolin and place into a bowl.
- Place the soy sauce, mirin and vinegar into a saucepan and simmer until reduced and syrupy. Add the fennel, toss through and remove from the heat. Set aside until ready to serve before adding finger lime pulp.
- For the Geraldton Wax oil, blend ingredients together and set aside to infuse for 30 minutes. Pass through a sieve and set oil aside.
- To serve, place a pile of Wilted Fennel on the plate and top with the fish. Add 1-2 teaspoons of Geraldton Wax Oil to the plate and pour in the broth.
