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Kühlbarra: Locally farmed fish that’s drawing in the world
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Cured Barramundi | Watermelon | Avocado By Steve Allen
Serves
4
Preparation Time
15 Mins
Level
Difficult
Serves: 4 Preparation Time: 15 Mins Level: Difficult

Ingredients

For Fish
400g
Kühlbarra Barramundi; skinless
50g
Salt
50g
Sugar
1/2
Orange Zest
3g
Long Pepper, grated
For Watermelon Vinaigrette
150g
Fresh Watermelon Juice
100g
Bottled Tomato Juice
3
Bay Leaves
1/2
Chili Padi
1 tbsp
Extra Virgin Olive Oil
1 pinch
Salt
1 tbsp
Sugar
For Watermelon Salsa
120g
Watermelon; chopped
60g
Tomato; chopped
3
Lime Segments
15g
Red Chilli; finely diced
10ml
Extra Virgin Olive Oil
-
Salt; to taste
-
Pepper; to taste
For Avocado Purée
125g
Avocado
12g
Onion, finely chopped
10ml
Lime Juice
25ml
Extra Virgin Olive Oil
7g
Coriander; chopped
3g
Garlic; crushed
2g
Salt
For Fish Floss
50g
Barramundi Trimmings; dehydrated
7g
Coriander; chopped
1/2
Orange Zest
25g
Japanese Breadcrumbs; toasted
5g
Garlic; minced & fried
1g
Salt
2g
Caster Sugar
For Garnish
-
Breakfast Radish; thinly sliced
-
Watermelon; sliced into discs
-
Baby Purple Basil

Method

For Fish
1.
Mix the grinded pepper, salt, sugar and zest together.
2.
Rub the salt mix over the barramundi and wrap in tin foil.
3.
Leave for 2 hours in a chiller.
4.
Wash the salt mix off and pat dry.
5.
Leave to air dry for 1 hour in the chiller.
6.
Sliced to 3mm thickness when serving.
For Fish Floss
1.
Brine the barramundi in 10% salt 90% water.
2.
Leave for 1 hour and then wash and pat dry.
3.
Dehydrate for at least 12 hours.
4.
Blend the fish with the rest of the ingredients and put aside ready to serve.
For Watermelon Vinaigrette
1.
Combine all ingredients together and leave to marinade for 6 hours.
2.
Blend together and strain.
3.
Keep chilled before serving.
For Watermelon Salsa
1.
Mix everything together and season to taste.
For Avocado Purée
1.
Combine everything and blend until smooth.