Served with chilli, mango and fresh herb salad and Vietnamese style dressing. By Matt Swaffield.
Euthanize the marron then cut the marron in half length ways.
Wash out the internals under cold running water and leave on a sheet of paper towel to dry in the fridge.
Place the chilli, garlic and palm sugar into a morta and pestle and grind to a paste.
Add all the wet ingredients and mix together.
Taste for correct balance for hot, sour, sweet and salty and adjust to your taste.
Store in fridge.
This can be done hours in advance.
Pick and wash herbs in cold water, gather all other salad ingredients (keeping separate) and place in fridge for service.
Just prior to cooking, lightly rub the fish fillets with a little vegetable oil, season with sea salt.
To cook dish:
Preheat oven to 180-200 ̊C and a char grill to medium high.
Place a large pan on a medium-high heat and drizzle a little oil into the pan.
Once the oil is hot carefully place the barramundi fillets skin side down into the pan.
Wait about 15 seconds then lightly press the fillets flat using a spatula or cloth.
Place barramundi into the oven for 8-12 minutes (this may vary depending on the thickness of the fish and oven temperature).
Mean while, assemble the salad by gently tossing the herbs, mango, chilli, cucumber and half the dressing in a bowl.
Lastly, season the marrons, again with a little oil and sea salt.
Place the marrons flesh side down onto the char grill and leave until most of the shell has gone red.
Turn and leave for 1 minute more.
Leave in a warm place to rest.
Place the barramundi to the side of each plate.
Spoon an even amount of salad onto the plate next to the barramundi.
Then stack 3 half pieces of marron on top of each plate.
Spoon over the remaining dressing and serve.
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