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My market has a fish today I've never heard of - Barramundi...?!
- Thread starter cheezz
- Start date
some good sounding barramundi receipes..Rick Stein is one of my fav chefs....
and he has receipes for this fish.
Look on the bbc.co.uk foodnetwork site.
I love the fish but have never seen it in the Caribbean.
Following is from Neil Perry:
Ingredients
1kg/2¼lb barramundi fillet, trimmed and cut into 4 pieces
160g/5½oz Thai marinade paste
vegetable oil
For the nam jim:
4 cloves garlic
4 coriander roots
2tsp sea salt
2 long red chillies, de-seeded and chopped roughly
2 long green chillies, de-seeded and chopped roughly
2 wild green chillies
2 tbsp palm sugar
40ml/1fl oz fish sauce
80ml/2 ¾fl oz fresh lime juice
6 red shallots, sliced thinly
For the salad:
100g/4oz green pawpaw, sliced thinly
60g/2¼oz beansprouts, picked
1 large Lebanese cucumber, halved and sliced thinly
40g/1½oz roasted peanuts, roughly crushed
8 cherry tomatoes, halved
2 red shallots, sliced finely
2 red shallots, sliced finely and fried until golden
very small bunch of Thai basil, picked
very small bunch of coriander, picked
very small bunch of mint, picked
Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Method
1. Marinate the barramundi liberally in the marinade and leave for 1 hour.
2. To make the nam jim, pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don t reduce to a paste.
3. Add the chillies and crush lightly.
4. Mix in the palm sugar, fish sauce, lime juice and shallots.
5. The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.
6. Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.
To serve:
Mix all the salad ingredients together in a bowl and toss lightly with the nam jim. Arrange on plates and serve the grilled barramundi over the top and any excess nam jim over the top of the fish.
One from Sylvena Rowe:
Ingredients
For the barramundi
8 x 100g/3½oz fillets barramundi, bones removed, skin on
salt and freshly ground black pepper
2 tbsp grapeseed oil
3 tbsp cumin seeds, toasted for 1 minute in a dry pan, crushed
1 tsp sumac (available from some supermarkets ad from Middle Eastern delicatessens)
2 shallots, peeled and chopped
110ml/4fl oz dry white wine
2 tbsp chives, chopped
2 tbsp oregano, chopped
For the avocado hummus
2 ripe avocados, peeled, stone removed, cut into cubes
½ lemon, juice only
4-5 tbsp extra virgin olive oil
3 garlic cloves, crushed
4 tbsp tahini (sesame paste)
2 tbsp ground cumin
½ tsp sumac
1 tbsp black sesame seeds
Method
1. For the barramundi, season both sides of the barramundi fillets with salt and freshly ground black pepper and brush with one tablespoon of the grapeseed oil.
2. Sprinkle the fillets with cumin and sumac.
3. Heat the remaining tablespoon of grapeseed oil in a frying pan until hot, then add the barramundi fillets. Fry for 2-3 minutes on each side, or until cooked through, then remove from the pan and keep warm.
4. Add the shallots and fry for 2-3 minutes, then add the wine and simmer until reduced by at least half the volume.
5. Add the fresh chives and oregano and season, to taste, with salt and freshly ground black pepper.
6. For the avocado hummus, place the avocados and lemon juice into a food processor and blend until smooth.
7. Add the olive oil, garlic, tahini, cumin and sumac and blend to the consistency of mayonnaise.
8. Add the sesame seeds and stir.
9. To serve, place two barramundi fillets onto each of four plates and drizzle with the white wine and herbs sauce. Serve with a spoonful of avocado hummus alongside.
and he has receipes for this fish.
Look on the bbc.co.uk foodnetwork site.
I love the fish but have never seen it in the Caribbean.
Following is from Neil Perry:
Ingredients
1kg/2¼lb barramundi fillet, trimmed and cut into 4 pieces
160g/5½oz Thai marinade paste
vegetable oil
For the nam jim:
4 cloves garlic
4 coriander roots
2tsp sea salt
2 long red chillies, de-seeded and chopped roughly
2 long green chillies, de-seeded and chopped roughly
2 wild green chillies
2 tbsp palm sugar
40ml/1fl oz fish sauce
80ml/2 ¾fl oz fresh lime juice
6 red shallots, sliced thinly
For the salad:
100g/4oz green pawpaw, sliced thinly
60g/2¼oz beansprouts, picked
1 large Lebanese cucumber, halved and sliced thinly
40g/1½oz roasted peanuts, roughly crushed
8 cherry tomatoes, halved
2 red shallots, sliced finely
2 red shallots, sliced finely and fried until golden
very small bunch of Thai basil, picked
very small bunch of coriander, picked
very small bunch of mint, picked
Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Method
1. Marinate the barramundi liberally in the marinade and leave for 1 hour.
2. To make the nam jim, pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don t reduce to a paste.
3. Add the chillies and crush lightly.
4. Mix in the palm sugar, fish sauce, lime juice and shallots.
5. The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.
6. Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.
To serve:
Mix all the salad ingredients together in a bowl and toss lightly with the nam jim. Arrange on plates and serve the grilled barramundi over the top and any excess nam jim over the top of the fish.
One from Sylvena Rowe:
Ingredients
For the barramundi
8 x 100g/3½oz fillets barramundi, bones removed, skin on
salt and freshly ground black pepper
2 tbsp grapeseed oil
3 tbsp cumin seeds, toasted for 1 minute in a dry pan, crushed
1 tsp sumac (available from some supermarkets ad from Middle Eastern delicatessens)
2 shallots, peeled and chopped
110ml/4fl oz dry white wine
2 tbsp chives, chopped
2 tbsp oregano, chopped
For the avocado hummus
2 ripe avocados, peeled, stone removed, cut into cubes
½ lemon, juice only
4-5 tbsp extra virgin olive oil
3 garlic cloves, crushed
4 tbsp tahini (sesame paste)
2 tbsp ground cumin
½ tsp sumac
1 tbsp black sesame seeds
Method
1. For the barramundi, season both sides of the barramundi fillets with salt and freshly ground black pepper and brush with one tablespoon of the grapeseed oil.
2. Sprinkle the fillets with cumin and sumac.
3. Heat the remaining tablespoon of grapeseed oil in a frying pan until hot, then add the barramundi fillets. Fry for 2-3 minutes on each side, or until cooked through, then remove from the pan and keep warm.
4. Add the shallots and fry for 2-3 minutes, then add the wine and simmer until reduced by at least half the volume.
5. Add the fresh chives and oregano and season, to taste, with salt and freshly ground black pepper.
6. For the avocado hummus, place the avocados and lemon juice into a food processor and blend until smooth.
7. Add the olive oil, garlic, tahini, cumin and sumac and blend to the consistency of mayonnaise.
8. Add the sesame seeds and stir.
9. To serve, place two barramundi fillets onto each of four plates and drizzle with the white wine and herbs sauce. Serve with a spoonful of avocado hummus alongside.
Avocado Icecream from an interesting site called the cook and the chef....not sure I like the idea
Avocado Icecream
Ingredients
Makes half litre
100ml whole milk
400ml cream
1½ avocados
10 - 15ml lemon juice (half lemon)
2 tablespoons condensed milk
1 teaspoon salt
4 egg yolks
100g sugar
Pistachio praline:
100g sugar
20ml water
50g pistachios
Lemon sugar syrup:
3 tablespoons lemon juice
3 tablespoonns sugar
Lemon zest
chopped kaffir lime leaves
Method
Heat milk and cream in a saucepan.
Puree avocados with condensed milk, salt and lemon juice
Whisk egg yolks and sugar in a mixer until pale and fluffy. Slowly add cream/milk and mix well. Add avocado mix, mix well and return to the pan and cook slowly for 5 mins until it starts to thicken and coats the back of a spoon without dripping. Do not over cook.
Strain, cool and churn in an icecream machine.
Serve topped with a dribble of lemon sugar syrup (1 part sugar dissolved in one part lemon, a little lemon zest and chopped kaffir lime leaves), and the praline either as a chard or crushed.
Pistachio praline:
Add pistachios to a tray and roast in the oven at 150C then spread them onto grease proof paper to cool.
Make a golden caramel with sugar water and while still warm pour over the pistachios and leave to set.
Either use a shard or crush in a food processor or mortar and pestle. and sprinkle on top of icecream.
* for a chewier texture don’t roast the nuts, for more defined and nuttier flavour, roast nuts before adding to the caramel.
Avocado Icecream
Ingredients
Makes half litre
100ml whole milk
400ml cream
1½ avocados
10 - 15ml lemon juice (half lemon)
2 tablespoons condensed milk
1 teaspoon salt
4 egg yolks
100g sugar
Pistachio praline:
100g sugar
20ml water
50g pistachios
Lemon sugar syrup:
3 tablespoons lemon juice
3 tablespoonns sugar
Lemon zest
chopped kaffir lime leaves
Method
Heat milk and cream in a saucepan.
Puree avocados with condensed milk, salt and lemon juice
Whisk egg yolks and sugar in a mixer until pale and fluffy. Slowly add cream/milk and mix well. Add avocado mix, mix well and return to the pan and cook slowly for 5 mins until it starts to thicken and coats the back of a spoon without dripping. Do not over cook.
Strain, cool and churn in an icecream machine.
Serve topped with a dribble of lemon sugar syrup (1 part sugar dissolved in one part lemon, a little lemon zest and chopped kaffir lime leaves), and the praline either as a chard or crushed.
Pistachio praline:
Add pistachios to a tray and roast in the oven at 150C then spread them onto grease proof paper to cool.
Make a golden caramel with sugar water and while still warm pour over the pistachios and leave to set.
Either use a shard or crush in a food processor or mortar and pestle. and sprinkle on top of icecream.
* for a chewier texture don’t roast the nuts, for more defined and nuttier flavour, roast nuts before adding to the caramel.
and another receipe, looks divine. Wonder what fish I get here I can sub..from The cook and the Chef
Fish - Pan Roasted Salt Water Barramundi with Carmelized Lemon & Rocket
Ingredients
(serves 4)
4 x 160 - 180g barramundi fillets (about 3cm thickness)
Knob of unsalted butter
1 teaspoon extra virgin olive oil (evoo)
2 'packed' cups rocket leaves
Lemon confit
2 lemons thickly sliced in rings, 6mm
Juice of 1 large lemon
1/2 cup castor sugar
1 cup water
1 teaspoon grated ginger
1 teaspoon chopped lemon thyme
Method
To make confit, dissolve sugar and water together in a small saucepan and bring to the boil. Cook at a high temperature for 5 min, then reduce heat and add lemon slices and juice and continue to cook at a moderate temperature for 10-15 min until lemons are translucent but still holding their shape. Turn lemons over half way through the cooking ensuring the syrup does not darken in colour. Remove from heat, add ginger and chopped thyme and leave to infuse for 15 minutes then remove the lemon slices and thyme and ginger from the syrup.
Heat nob of butter and splash of evoo to a hot pan. Season barramundi fillets with sea salt and pepper then place in pan, skin side down and cook on each side for about 4-5 min, depending on thickness of fillets. When skin is crispy and fillets are still slightly firm to the touch, add squeeze of lemon and serve topped with lemon confit and dressed rocket.
Fish - Pan Roasted Salt Water Barramundi with Carmelized Lemon & Rocket
Ingredients
(serves 4)
4 x 160 - 180g barramundi fillets (about 3cm thickness)
Knob of unsalted butter
1 teaspoon extra virgin olive oil (evoo)
2 'packed' cups rocket leaves
Lemon confit
2 lemons thickly sliced in rings, 6mm
Juice of 1 large lemon
1/2 cup castor sugar
1 cup water
1 teaspoon grated ginger
1 teaspoon chopped lemon thyme
Method
To make confit, dissolve sugar and water together in a small saucepan and bring to the boil. Cook at a high temperature for 5 min, then reduce heat and add lemon slices and juice and continue to cook at a moderate temperature for 10-15 min until lemons are translucent but still holding their shape. Turn lemons over half way through the cooking ensuring the syrup does not darken in colour. Remove from heat, add ginger and chopped thyme and leave to infuse for 15 minutes then remove the lemon slices and thyme and ginger from the syrup.
Heat nob of butter and splash of evoo to a hot pan. Season barramundi fillets with sea salt and pepper then place in pan, skin side down and cook on each side for about 4-5 min, depending on thickness of fillets. When skin is crispy and fillets are still slightly firm to the touch, add squeeze of lemon and serve topped with lemon confit and dressed rocket.