Chef, restaurateur and TV personality Dan Hong joined Nat and Shirvo in the Sunrise kitchen to show how to prepare barramundi with a fresh, modern twist for National Barramundi Day.
CRISPY SKIN BARRAMUNDI
250g barramundi fillet skin on2 tbsp olive oilSea saltLime
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Make sure you pat the skin very dry with absorbent paper then season with fine sea salt.
get a non stick or cast iron skillet on high heat. Add about 2 tablespoons of olive or vegetable oil. When the oil starts to smoke, carefully add the barramundi skin side down. The fillet will curl up, wait till the barra starts to relax (approx 30 sec), then gently press barramundi down with spatula or fingers. Being careful turn the heat down a little (between medium and high) and continue to cook on the skin side for around 5 mins.
The fish will start to change colour and once you can see the flesh side is around ¾ cooked, carefully flip the fish over with a spatula then turn the heat off.
Let the fish cook in the residual heat for 2-3 minutes before taking fish out. Season with flaked sea salt serve with sambal matah, a few wedges of fresh lime and some lime wedges.
10 eschallots, peeled and finely sliced5 birds eye chillies finely sliced5 lime leaves, very finely sliced2 stalks lemongrass (white part only), very finely sliced2 cloves garlic very finely chopped5 long red chillies finely choppedJuice of 2 limes1 teaspoon salt50ml fish sauce2 teaspoons sugar30ml coconut oil100ml grape seed oil
Blend together and serve with fish.