Step 6 To build your tacos, place your cabbage slaw at the base of the tortilla. This recipe was created in partnership with the wellness experts at WW. 2. “It was the ultimate recognition from the industry that we’re doing the best we could do, & it came about thanks to the combination of an amazing kitchen team & excellent floor staff,” says Shaun, who was equally as delighted when Saké retained its Chef’s Hat in 2011. To serve: top with the salsa. Combine butter, garlic and ginger in a small saucepan over low heat, and cook until butter is just melted. EatSmarter has over 80,000 healthy & delicious recipes online. Prepare the barramundi: While the grill is preheating, sprinkle the barramundi filets with the salt and pepper, then rub with the vegetable oil. Easy to cook, its natural sweetness works in harmony with the spicy barbecue seasoning. Chef Kyung-Up Lim of Michael’s NY in New York City shares his favorite way to serve Barramundi, a flaky white fish by Australis and the first-ever ocean-farmed fish to have received a … 2 l arge tomatoes. When Shaun Presland was asked to take on the role of Executive Chef & launch Saké Restaurant & Bar, the 40-year-old chef says the timing was perfect. Slice barramundi lengthways across the fillet into 1-inch pieces. It’s perfect for a fun summer potluck with your besties. 1 clove garlic, slided. 4 barramundi fillets or other firm white fish Olive oil Sea salt and freshly ground black pepper. The Saké Sydney team were rewarded with a coveted Chef’s Hat in the Sydney Morning Herald 2010 Good Food Guide Awards. Make salsa by mixing salsa ingredients and adjust seasoning if required. Makes about 1 1/2 cups. Heat a large chef’s pan or BBQ hotplate to a medium heat and spray or wipe with oil. Rub the fish fillets all over with olive oil, then season generously with sea salt and freshly ground black pepper. Cut cheeks from red capsicum and dice flesh. “And, of course, winning a Chef’s Hat was an absolute honour.”. All ingredients in this recipe: Barramundi fillets, Tomato salsa with cilantro (diced tomatoes … … Heat the olive oil in a saucepan and cook garlic until translucent. 50 g cornflour. Add the barramundi, skin side down, in a single layer. Reduce heat to low, cover, and simmer 10-15 minutes until water is absorbed and the buckwheat has softened. Remove fish from oven, carefully turn it over and place butter with a squeeze of lemon over the top. Beer batter. Add ½ cup (110g) buckwheat and stir well with a fork. Buckwheat could be substituted with couscous, quinoa or pearl tapioca. Once he had accepted the role of Executive Chef at Saké, Shaun seized the opportunity to match outstanding Australian fish & produce with the premium range of Kozaemon sakes exclusive to the restaurant. Cover the sauce with a lid and leave for 5 minutes, stirring occasionally until tomatoes begin to break down and remove from heat. Set buckwheat aside to cool. Place barramundi in the oven while you cook zucchini flowers. Ponzu (or buy from Asian food stores) makes aboiut 3/4 cup, There are no reviews for this recipe yet, use a form below to write your review, Cured Red Snapper with Coconut Sauce and Lime Foam. To make salsa, combine all ingredients in a bowl and season with salt and pepper. The Barramundi with Papaya Salsa recipe out of our category Fish! Half fill a deep fryer or heavy based frying pan with vegetable oil and heat to 180C. Jun 27, 2020 - Check out this delicious recipe for Crispy Skin Barramundi from Weber—the world's number one authority in grilling. Seal the bag and move the fish around to be sure it’s all thoroughly coated. Dice pineapple and avocado. Place barramundi, skin-side up, in an ovenproof dish and pour over butter mixture, then season. Vegetable oil, for deep frying. Pat barramundi to dry, season with remaining 1/2 teaspoon salt and black pepper to taste. Add the tomato mixture to the skillet, along with the butter. “As well as working with three dynamic teams, it’s the ongoing learning that keeps me inspired,” Shaun concludes. 120 g plain flour. Dip zucchini flowers in the beer batter then carefully deep-fry for 4 minutes until crispy. Cook like a celebrity chef at home with this impressive zucchini flower and barramundi dish with a warm tomato salsa created by Matt Moran. Once oil is hot, add the barramundi and cook on each side for 4 minutes; transfer to a plate. Salsa. The Sydney dining scene responded with great enthusiasm &, according to Shaun, the first year following Saké’s November 2009 opening was nothing short of incredible. Top with the crispy skinned Barramundi, skin side up and scatter over baby herbs or chopped parsley. Add a little oil to a frypan and heat until smoking. Remove with slotted spoon and drain on kitchen paper. Slice barramundi lengthways across the fillet into 1-inch pieces. Heat evoo in a frying pan, add barramundi fillets skin side down and cook 5-6 minutes until golden brown. Barbecue barramundi with mango and avocado salsa | Kleenheat Kitchen What could be better than barbecued barra on a hot summer’s day. Please feel free to leave your comments about this recipe in the comment section below. Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down. Make Amaizu by combining ingredients and stir until sugar dissolves. Once fish is a third cooked, place pan in moderate oven (180°C) for 4 minutes. Turn carefully and cook for a couple of minutes. Batter can be used straight away or set aside up to 2 hours. To serve, spoon the salsa onto the middle of the plate, place barramundi on top and arrange the fried flowers. 3. Set salsa aside in fridge to marinate for at least 10 minutes. Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling. Heat oil in a frypan and cook tortillas for 1 minute on each side until golden. Mix & Match. Season and sear in the pan for 2 minutes on one side and 1 minute on the other. Score fish fillets by making 5 cuts lengthways through the skin only. Make Ponzu by mixing ingredients together and refrigerate in an air tight container. Cook 4-5 minutes, gently basting with the melted oils. With the growing popularity of barramundi fish recipes available, I wanted to create a pretty, but simple, make-ahead fish hors d’oeuvres recipe. 2 teaspoons olive oil. broiled barramundi with citrus salsa is the perfect refreshing lunch or dinner recipe! Transfer to a plate, cover and rest for 2 minutes. 3. This recipe for baked barramundi fish toasts with red pepper and corn salsa has quickly become one of my favorite white fish appetizers using baguettes. 5 anchovy fillets, roughly chopped Crispy, pan-seared barramundi and tender roasted vegetables get bright, aromatic flavor from a spoonful of a rustic salsa verde, which you’ll make by combining with capers with parsley, garlic, fresh lemon juice, and just a touch of crushed red pepper. Can be refrigerated in a covered container for one month. Method: 1. 4 zucchini flowers (courgette) ¼ bunch flat parsley. Could also be used as an oil-less salad dressing. For the salsa: 150 g muntries 1 small red capsicum, finely diced 2 spring onions, thinly sliced 2 sprigs of seablite juice of 1 small lemon Bring to a gently simmer and cook until sauce is thickened to a desired consistency, about 10 minutes. Prepare the avocado salsa: Cut the avocado into a 1/2″ dice, and toss in a small bowl with the lime juice. In a small bowl whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. The restaurant’s enormous success also resulted in a sister venue opening in Brisbane. Divide salsa among plates, top with extra coriander and serve with fish and extra lime. “& he has had the freedom to add in the flavours he is renowned for.”. Place the barramundi fillets in the frying pan or on the hotplate, skin side down first and cook over … Ready made Ponzu Sauce is available from Asian food stores. Transfer the fillets to the baking sheet and brush the mixture on top. Score fish fillets by making 5 cuts lengthways through the skin only. 170 ml beer Tomato and olive salsa. The fish cooks in under 10 minutes and the salsa is so light and fresh, made up of fresh oranges, pomegranate … Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down. Slice barramundi lengthways across the fillet into 1-inch pieces. Remove the potatoes and veggies from the oven. Top 30 Vegan Food Blogs To Follow in 2021, 50 Most Popular Indian Desserts to Add a Twist to Your Same Old Meal. “Having the chance to share new ideas with our customers is the great thing about doing a job I am completely passionate about.”, 2020 © Chef's Pencil   Privacy Policy & Terms of Service  Advertise with us  Contact us. (Keep an eye on the broiler, so they don’t burn!) “I completely trusted Shinichi to replicate Saké Sydney dishes with integrity, which he has done,” says Shaun. Prep Time: 10 minutes Cook Time: 20 minutes Serving: Serves 04 Print Steamed 3. If you like you can substitute fresh coriander for the mint. (Be careful not to overcook or the buckwheat can become mushy.) Remove fish from pan carefully to retain crunchy skin. Located within the buzzy Eagle Street Pier precinct, Saké Brisbane has been open since November 2010. After dedicating 15 years to perfecting his craft by learning the fundamentals in Japan & training intensively with world-class Japanese chefs, he was ready to make an indelible mark on the Sydney dining scene. If you continue to use this site we will assume that you are happy with it. Barramundi. Transfer the skillet to the broiler and cook an additional 1-2 minutes, or until fish is cooked through and begins to color on top. 4 x 160 barramundi fillets. 50 g kalamata olives, pitted and cut in half, To prepare the beer batter, mix all ingredients with a spoon until well combined. Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases. serves 2. Cook until golden. Barramundi can be replaced by all kind of white fish such as Snapper, Kingfish or John Dory, but I believe Barramundi … SO GOOD. Remove to rest; Crisp the removed skin by adding a little more oil and holding it flat to the pan with a small weight. Recipe and photos by Linda … Stir in anchovies, capers, tomatoes until all ingredients are combined. Looking ahead, Shaun says Saké customers can expect even more opportunities to learn about food & sake pairing, with all three restaurants offering Sake Discovery Sessions, bar menus perfectly matched with original cocktails & exclusive dinners hosted by in-house sake sommeliers. “As with Sydney, our aim was to provide a great environment in which to enjoy the wonders of contemporary Japanese cuisine, & Brisbane has upheld this goal,” Shaun adds. To create crema, combine mayonnaise, sour cream, yoghurt and 2 tbsp lime juice and set aside. Meanwhile, combine mango, avocado, onion, coriander, chilli and lime juice in a bowl, then season. We’re in love with this flavor combination: blackened barramundi and mango-avocado. Arrange the potatoes and greens randomly on each plate and divide the salsa among each plate. To make salsa, whisk orange juice, lime or lemon juice, garlic, chilli, sweet chilli sauce, olive oil, sea salt and pepper. Blanch the tomatoes in salted boiling water for 10 seconds, then submerge in iced water for a mint. Make salsa by mixing salsa ingredients and adjust seasoning if required. There’s fresh herbs from the basil. A blueberry salsa may sound a little strange, but trust me, I was eating the salsa from this recipe with a spoon straight out of the bowl. A third restaurant has now been added to the brand. 2. Broil for for about 4 minutes per side (depending on the thickness of the fillets) or until flaky and cooked through. The flavors of the glaze, as well as the tasty sides, complemented each other nicely without overpowering the barramundi. Place the barramundi fillets in the pan and cook for 2-3 minutes or until golden and cooked about halfway through the fish. 2 teaspoons baking powder. Place the salsa in a saucepan to reheat, then stir in parsley. “We’ve been looking for the perfect Melbourne venue for a while & couldn’t be happier with the riverside location,” he explains. Fish skin will stick to the pan but will release when pan cools. Remove water, peel away the skins and dice the tomatoes. Add red onion and tomatoes and set aside while you prepare remaining ingredients. Step 6 – Serve: Place the capsicum salsa, the fish fillets and the asparagus onto two plates and drizzle with lemon juice. Set salsa aside in fridge to marinate for at least 10 minutes. To cook buckwheat – Bring 1 cup (250ml) water and generous pinch of salt in a medium saucepan to the boil. Preheat oven to 200C. Add olives and set aside. Add barramundi, then the crema and top with salsa. There’s acid in the dish from the pineapple salsa with lime juice and lime zest. Add a little oil to a frypan and heat until smoking. “Our goal was simply to serve up fresh & vibrant cuisine & great sake,” he says. Buckwheat is available from selected supermarkets, delicatessens and health food stores. 3. “It’s an exciting time & it’s been fun working with the new team to present dishes that incorporate local ingredients!”. Step 2: Pat the barramundi fillets very dry, then place in a zip top bag and cover with marinade. Add a little oil to a frypan and heat until smoking. “[Owner] John Szangolies approached me early in 2009 & said he wanted to open a contemporary Japanese restaurant with a focus on creating first-rate dishes from sustainable produce & promoting shared dining,” Shaun explains. Remove pan and set aside for 2 minutes to cool pan so skin releases. “We had numerous highlights, including taking on a MasterClass & Celebrity Challenge on MasterChef – it was an inspiring experience & we had fantastic support from the show,” Shaun reflects. 2 x 200 g (farmed) barramundi fillets, skin on, salt to taste 1 tbsp olive oil, for frying. To make the salsa, place the first 7 ingredients in a bowl and mix well. … Barramundi with Tomato Salsa and Fried Zucchini Flowers, ©2019 Australian Sustainable Barramundi | Designed by. To create crema, combine mayonnaise, sour cream, yoghurt and 2 tbsp lime juice and set aside. “I immediately knew Saké was the right place for me.”. Arrange fish pieces on salsa and top with a little butter and herbs. Barramundi fillets with muntrie salsa. Try them out! Heat oil in a frying pan over medium heat and cook barramundi skin-side down for 3 minutes or until golden and crisp, turn and cook for another 3 minutes or until cooked to your liking. Set within the revitalised Melbourne Arts Centre, on the Yarra River, Saké Restaurant & Bar Melbourne opened in August 2012, allowing Shaun to present his contemporary cuisine to a new audience. Barramundi with Mango Salsa 26 minutes The distinctive flavour of barramundi goes very well with tropical fruit such as mango. Use as an alternative to soy sauce, as a dipping sauce or drizzled over steamed green vegetables. 4 knobs of butter. Renowned Noosa chef Shinichi Maeda, formerly of Wasabi, assumed the role of Head Chef, with Shaun presiding over the menu. We use cookies to ensure that we give you the best experience on our website. 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