Barramundi with Rojak Flower Butter Sauce

Serves 4
Preparation Time 30 Mins
Level Medium
4 x 200gKuhlbarra Barramundi Fillet
For the Beurre Blanc Reduction
50gGarlic, sliced
250gEschalot, peeled and sliced
6Rojak flower stems
90mlWhite stock
60mlWhite wine
30mlWhite wine vinegar (use a sour version, e.g. champagne vinegar)
180gChilled butter
For the garnish — equal parts, finely diced
- Tamarind pickled eggplant
- Banana blossom (choose only the light coloured petals) dropped into acidulated water for half an hour
- Rojak flower
To prepare the barramundi fillets

  1. Score barramundi skin.
  2. Season the barramundi with salt & pepper, set aside.

To prepare the Beurre Blanc Reduction

  1. Place white stock, eschalot, garlic and rojak flower stems in a small saucepan over medium heat and bring to boil. Stir occasionally for 3 mins.
  2. Reduce until syrupy, and then add the white wine.
  3. Again, reduce to syrupy consistency and then add the white wine vinegar.
  4. Strain the reduction through a fine sieve into a small frying pan.
  5. Place frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly.
  6. Once all butter is incorporated, remove from heat, season with salt and pepper.
  7. Keep the sauce warm so that it does not solidify and split.

To cook the barramundi fillets

  1. Pat the barramundi fillets dry.
  2. Heat a pan drizzled with olive oil over high heat.
  3. Pan-fry the barramundi skin side down.
  4. Lower to medium high heat and let the barramundi cook for about 2 - 3 minutes until the skin is nicely browned and crispy.
  5. Turn the fish over, lower the heat to medium low and cook for another 1 - 2 minutes.
  6. Remove from the pan and set aside to rest.

To serve

  1. Lay dish with sauce and place fish gently in the middle of the dish. Sprinkle garnish evenly on sauce and serve.

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