Sauce
2 dsp light soy
2 dsp Changs fish sauce
1 splash of high quality olive oil like Simon Johnstone or Grampions Organic
knob of Organic fresh ginger finely chopped
1 tsp organic coriander root finely chopped (save leaves for garnish)
1 organic garlic clove finely chopped
1 organic chilli (add desired)
2 tsp Power coconut sugar
2 limes (juiced)
Mortar and pestle all ingredients until combined…let this sit for at least 30mins. Taste and check for balance. Add more sugar, fish sauce or lime juice until desired taste is achieved. Often a fair bit more lime is required depending on their size and quantity of juice.
Salsa
1 mango (1-2cm cubes)
1 avocado (1-2cm cubes)
1 chilli finely chopped
½ Spanish onion finely chopped
½ cup finely chopped eschallots (green bits only)
1 large lime (juiced)
2 dsp olive oil
Gently mix all ingredients together in a bowl and place aside for 30mins if possible.
Fish
2 x Barra fillets from the front of fish
2 dsp olive oil
1 dsp butter
½ cup top and tailed snow peas
3 tsp coriander leaves for garnish
3 tsp watercress leaves for garnish
sunflower sprouts for garnish
salt and pepper
Lime and Lemon to taste
2 tsp eschallots (green bits) finely chopped for garnish
Salt and pepper fish both sides. On medium heat warm olive oil and butter. Add fish to pan and cook for 3mins or until nicely brown. Turn fish and baste each fillet with 2-3 tsp of sauce). Cook second side for about another 3mins depending on thickness. Barramundi will feel soft when cooked through. Remove fish from heat and rest for 3-5mins. Saute snow peas in remaining sauce until heated through (1-2mins max).
Plate the fish with salsa on top and snow peas. Sprinkle the garnish ingredients and extra sauce if desired.
Serve with fresh lemon salt and pepper.
Wine: Gossets Polish Hill 2014 or Adelina 2013 Riesling (Dry to off dry).