Seared Barramundi with Fermented Black Bean Paste & Pepper Juice

Serves 4
Preparation Time 45 Mins
Level Medium
Ingredients
400 gKühlbarra Barramundi Fillet, cut into 4pcs
Olive Oil
SMOKED BRINE
1000 gWater
50 gSugar
100 gSea Salt
30 g Sosa Smoked Powder
Black Pepper
VEGETABLES
150 gBaby Vine Tomato
80 gBrussel Sprout
80 gPurple Cauliflower
80 gBaby Carrot
SAUCE
3 pcsGreen Pepper
2 gXanthan Gum
GARNISH
200 gCanned Piquillo Pepper
100 gWater
3 gGellan
100 gBurnoise of Red Pepper
Lemon Juice from 1 Lemon Wedge
BLACK BEAN PASTE
25 gShallot, chopped
25 gGarlic, chopped
25 gGinger, chopped
15 gRed Chilli, chopped
15 gCoriander Stem
50 gDried Fermented Black Bean Powder
10 gSugar
1 tbspOyster Sauce
Method
SMOKED BRINE

  1. Combine water, sugar & sosa smoked powder in a container. Soak the fillet into mixture for 60 mins and pat dry. Season with sea salt & black pepper.

SAUCE

  1. Char the green pepper over an open flame. Lightly wash. Juice the green pepper with a fruit juicer. Season with salt & thicken with a pinch of xanthan gum.

BLACK BEAN PASTE

  1. Sauté chopped shallot. Fry garlic, ginger & red chilli in a pan. Add in sugar, oyster sauce & powdered black bean. Stir well for a paste-like texture. Chill & add chopped coriander.

VEGETABLES

  1. Chop the vegetables. Blanche in boiling water. Sauté lightly with olive oil and season with salt & pepper.

GARNISH

  1. Blend piquillo pepper with water. Add in gellan & use blender to dissolve the gellan evenly. Bring to boil. Pour into a tray to set and cut into cubes when cooled.

BARRAMUNDI

  1. Sear skin down on non-stick pan till crisp. Pre-heat oven at 79°C and bake for 15 mins. Spread black bean paste on the crisp skin.

PLATING

  1. Place sauce in a deep plate, followed by the vegetables. Place fillet on top of the vegetables. Spread garnish on top of the fillet & drizzle with olive oil.


Print
Recipe
The Menu
Scroll down for more

Total Price: $0.00
CHECKOUT

FREE delivery with an order of $50 or more.