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Barramundi with Black Curry, Snow Peas and Lemongrass

South America’s most exciting chef (D.O.M., Sao Paolo) proves that the ancient flavours of the Amazon can be as cutting-edge as contemporary three-star cuisine, from homely tapioca and the simple Brazil nut, to the exotic heart of palm. Expect a few surprises from this high-energy punk rock DJ-turned-chef.


  • Step One

  • Step two

  • Step three


  • 1.

    Cut the fish into 4cm cubes.

  • 2.

    Roughly chop the lemongrass and let infuse in the water at 80°C for three minutes. Strain and cool down.

  • 3.

    Blanch the snow peas for one minute in lightly salted water. Cool them down quickly in ice cold water.

  • 4.

    Process the lemongrass infusion and the snow peas in a blender until smooth.

  • 5.

    Strain through a fine chinois and season with salt.

  • 6.

    Add the Xanthan gum and process once again for 1 minute.

  • Step One:

  • 1.

    Lightly toast the dry ingredients and then add the sambuca. Let simmer for a few seconds.

  • 2.

    Take from the heat and let cool down.

  • Step two:

  • 1.

    Lightly toast the ingredients in a wide pan. Let cool down.

  • Step three:

  • 1.

    Put all the ingredients (1, 2, 3) in a blender, and process for at least ten minutes until you have a smooth paste.

  • 2.

    Pass through a fine chinois and store refrigerated for at least two weeks before use.

  • To assemble:

  • 1.

    Cover the bottom of deep plate with the pea juice.

  • 2.

    Season the fish with salt and pepper and sear it on both sides.

  • 3.

    Place some black curry on top of the fish and place it on the pea juice. Twist the lemon peel over the plate to give a citrus perfume to the recipe.

  • 4.

    Garnish with sunflower sprouts and borage flowers.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Barramundi with Black Curry, Snow Peas and Lemongrass.


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