Beautifully balanced Asian-inspired dish with the quintessential Aussie fish. This is modern Australian cuisine at its best...
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Ingredients
Marinade: 250g Barramundi Fillet 1 cup vegetable oil 1 teaspoon of lemon myrtle 1 clove of garlic 1 chilli Sauce: ¼ cup coconut cream 50g ginger puree ½ lime sliced 30g butter 6 basil leaves 1 garlic clove 1 chilli 4 pink peppercorns 1 tablespoon soy sauce ¼ cup dry sherry 1 cup cream Salt & pepper to tasteMethod
1. Place Barramundi fillet in a medium sized bowl and add vegetable oil, lemon myrtle, 1 garlic clove, & 1 chilli. Mix well, cover and place into the refrigerator for 30 minutes. 2. While Barramundi is marinating, preheat oven to 180°C. 3. Get a medium sized saucepan and bring to a moderate heat. 4. Melt the butter in the saucepan and add chilli, garlic, ginger & peppercorns. 5. Once there is a nice colour to the ingredients, pour in the dry sherry and cook the alcohol out. Then add soy sauce, coconut cream, limes & cream. 6. Reduce to a think sauce consistency on a low medium heat. 7. While sauce is reducing, place the Barramundi on a baking tray and place in the oven for 12-14 minutes. 8. Once cooked, place on a hot serving dish. 9. Add finely chopped basil leaves to the sauce, mix in and pour over the Barramundi. 10. Salt & pepper to taste and add a slice of lime as garnish.
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