Cart 0 0
My cart
Kühlbarra: Locally farmed fish that’s drawing in the world
Sign in Forgot password
Sign in with
Pan-Seared Barramundi with Spinach and Bell Pepper Relish By Luan Ee, Owner of Kerbside Gourmet
Serves
4
Preparation Time
15 Mins
Level
Easy
Serves: 4 Preparation Time: 15 Mins Level: Easy

Ingredients

4
200g Külhbarra Barramundi Fillets
1
Red bell pepper
1
Yellow bell pepper
500g
Spinach
6
Alfafa sprout, a small bunch for garnishing
5
Cloves of Garlic
3 tbsp
A small bunch of Coriander, roughly chopped
1 tbsp
Cold-pressed Coconut Oil (optional)
1 tsp
Lemon juice
-
Olive Oil
-
Coarse sea salt
-
Freshly ground black pepper

Method

To prepare Barramundi Fillets
1.
Pat dry fish with kitchen towel.
2.
Season with salt and pepper.
3.
Set aside for 15-30 minutes
4.
Heat pan/grill to high heat.
4.
Heat pan/grill to high heat.
5.
Sear fish skin-side. Reduce to medium high heat if skin is browning too quickly. You want to achieve a golden brown crisp.
6.
Pan sear till fish is half opaque, then turn over for another 2-3 minutes.
7.
Place cooked fish on kitchen towel.
For Bell Pepper Relish
1.
Using tongs, place whole bell pepper directly on fire.
2.
Char all sides evenly, about 6-8 minutes.
3.
Place in bowl and cling wrap until cool enough to handle.
4.
Remove blistered skin and seeds.
5.
Cut into cubes and mix with salt, pepper, olive oil.
6.
Add coriander, coconut oil and lemon juice.
7.
Mix well and set aside in the fridge for an hour.
For Wilted Spinach
1.
Cook spinach till soft.
2.
Saute with garlic and season to taste.
To seve
1.
Lay out spinach on plate, place fish on top and drizzle bell pepper relish and garnish with alfafa. Serve immediately.