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  • Prep:
    60 min
  • Cook:
    35 min

Wine Match:

Dietary:

Serves: 

4

Season:

Ingredients

  • 4 x 100 grams barramundi fillets skin on
  • table salt
  • 2 cups yuzu amaizu ponzu salsa see recipe
  • 2 tablespoons salted buter
  • micro herbs to garnish

Yuzu Amaizu Ponzu Salsa

  • 1.5 cups cooked buckwheat see notes
  • 6 cherry tomatoes quartered lengthways
  • 30 millilitres amaizu (sweet vinegar) see recipe
  • 30 millilitres ponzu see recipe
  • lemon juice generous squeeze
  • 1 small red chilli seeded and finely sliced
  • 1.5 teaspoons coriander leaves finely chopped

Amaizu (sweet vinegar)

  • 20 millilitres rice vinegar
  • 20 grams castor sugar
  • 30 millilitres water

Ponzu (or buy from Asian food stores) makes aboiut 3/4 cup

  • 100 millilitres Japanese soy sauce koikuchi
  • 10 millilitres mirin sweet cooking wine
  • 50 millilitres rice vinegar
  • 25 millilitres lemon juice freshly squeezed
  • 25 millilitres orange juice freshly squeezed
August 22, 2013, By Shaun Presland

Method

Amaizu
  1. Make Amaizu by combining ingredients and stir until sugar dissolves.
  2. Can be refrigerated in a covered container for one month.
  3. Could also be used as an oil-less salad dressing.
Ponzu
  1. Make Ponzu by mixing ingredients together and refrigerate in an air tight container.
  2. Can be made up to one month ahead.
  3. Use as an alternative to soy sauce, as a dipping sauce or drizzled over steamed green vegetables.
 Salsa
  1. Make salsa by mixing salsa ingredients and adjust seasoning if required.
Barramundi
  1. Score fish fillets by making 5 cuts lengthways through the skin only.
  2. Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down.
  3. Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling.
  4. Fish skin will stick to the pan but will release when pan cools.
  5. Once fish is a third cooked, place pan in moderate oven (180°C) for 4 minutes.
  6. Remove pan and set aside for 2 minutes to cool pan so skin releases.
  7. Remove fish from pan carefully to retain crunchy skin.
  8. Arrange fish pieces on salsa and top with a little butter and herbs.
Notes*
  1. To cook buckwheat - Bring 1 cup (250ml) water and generous pinch of salt in a medium saucepan to the boil. Add ½ cup (110g) buckwheat and stir well with a fork. Reduce heat to low, cover, and simmer 10-15 minutes until water is absorbed and the buckwheat has softened. (Be careful not to overcook or the buckwheat can become mushy.) Set buckwheat aside to cool. Makes about 1 1/2 cups.
  2. Buckwheat is available from selected supermarkets, delicatessens and health food stores. Buckwheat could be substituted with couscous, quinoa or pearl tapioca.
  3. Ready made Ponzu Sauce is available from Asian food stores.
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