Pan-Seared Barramundi with Salsa
Ingredients
- 4 x 100 grams barramundi fillets skin on
- table salt
- 2 cups yuzu amaizu ponzu salsa see recipe below
- 2 tablespoons salted butter
- 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 chillies 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 about 3/4 cup)
- 100 millilitres Japanese soy sauce koikuchi
- 10 millilitres mirin
- 50 millilitres rice vinegar
- 25 millilitres lemon juice
- 25 millilitres orange juice
Instructions
Amaizu
- Make Amaizu by combining ingredients and stir until sugar dissolves.
- Can be refrigerated in a covered container for one month.
- Could also be used as an oil-less salad dressing.
Ponzu
- Make Ponzu by mixing ingredients together and refrigerate in an air tight container.
- Can be made up to one month ahead.
- Use as an alternative to soy sauce, as a dipping sauce or drizzled over steamed green vegetables.
Salsa
- Make salsa by mixing salsa ingredients and adjust seasoning if required.
Barramundi
- Score fish fillets by making 5 cuts lengthways through the skin only.
- Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down.
- Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling.
- Fish skin will stick to the pan but will release when pan cools.
- Once fish is a third cooked, place pan in moderate oven (180°C or 355°F) for 4 minutes.
- Remove pan and set aside for 2 minutes to cool pan so skin releases.
- Remove fish from pan carefully to retain crunchy skin.
- Arrange fish pieces on salsa and top with a little butter and herbs.
Notes
Notes*
- 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.
- Buckwheat is available from selected supermarkets, delicatessens and health food stores. Buckwheat could be substituted with couscous, quinoa or pearl tapioca.
- Ready made Ponzu Sauce is available from Asian food stores.
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