tmedia
Main content

https://www.lifestylefood.com.au/recipes/12423/barramundi-with-black-curry-snow-peas-and-lemongrass

LifestyleFOOD.com.au

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.

Ingredients

  • 500g fillet of barramundi

  • 200g lemongrass

  • 400ml water

  • 200g snow peas

  • salt

  • 2.5g Xanthan gum

  • 2 lemons

  • sunflower sprouts

  • borage flowers

  • Step One

  • 25g coffee

  • 25g cocoa powder

  • 10g liquorice powder

  • 100ml sambuca liquor

  • Step two

  • 10g allspice

  • 3g cloves

  • 10g cinnamon

  • 5g black cardamom

  • 5g black sesame seed

  • 50g baru nuts

  • 10g star anise

  • Step three

  • 100g black olives

  • 10g ginger juice

  • 1 black chilli, Jamaican black or similar

  • 10ml nam pla

  • 100ml shitake stock

  • 1 clove garlic

  • 20ml canola oil

Method

  • 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Average 0
  • Total 0
  • On Air Score 0
  • Viewer Score 0