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Whole Barramundi with Pickled Cabbage, Flatbread and Mango Chilli Vinegar
Recipe by Darren Robertson
Author, chef and co-owner of Three Blue Ducks, Darren Robertson, shares his fresh and filling Whole Barramundi, Pickled Cabbage, Flatbread and Mango Chilli Vinegar recipe.
- Steps
- Ingredients
Ingredients
Steamed Barramundi
Flatbread
Mango Chilli Vinegar
Pickled Cabbage
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Steps
- Preheat oven to 190o.
- For the Barramundi, arrange the bay leaves, chilli and coriander roots over a lined baking tray and set aside.
- Place the 2 tablespoons olive oil, garlic, ginger and chilli into a small food processor. Add ½ bunch coriander leaves and stems and pulse to a paste. Set 2 teaspoons paste aside for the flatbread.
- Score the barramundi and season with salt. Place onto a lined tray and spread with paste and set aside to marinate for 15 minutes.
- Bake until flesh just comes away from the bones, about 20-25 minutes then remove from the oven and set aside, keeping warm.
- For the Flatbread, combine ½ of remaining stems with remaining ingredients in a bowl to form a dough. Knead on the bench until smooth and elastic. Roll into a log, place onto a lined tray and cover with cling film. Set aside in the fridge for 15 minutes. Cut into 12 evenly sized portions and roll out into thin rounds.
- Heat a large cast iron pan over medium heat. Add a little oil and cook the flatbreads, one at a time, until puffed and browned. Season with salt and cover with a clean tea towel to keep warm.
- For the Mango Chilli Vinegar, finely dice the flesh from one mango half and place into a bowl. Squeeze flesh of remaining mango half and add the juice to the diced mango. Add olive oil, vinegar, sugar, salt, chilli and remaining coriander stems and half the remaining coriander leaves. Mix gently and set aside.
- For the Pickled Cabbage, finely shred the cabbage and place into a bowl. Add the vinegar, sugar and a little Mango Chilli Vinegar. Mix well to combine and set aside. Transfer to a bowl to serve and garnish with a few coriander leaves.
- To serve, garnish the barramundi with remaining coriander leaves. Serve flatbread and bowls of pickled cabbage and mango chilli vinegar on the side.
