A uniquely Australian recipe for cured Barramundi fillets that incorporates a variety of native seasonings like Alpine peppercorns and lemon myrtle.
Combine the salt and sugar.
In a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix.
Leave for 2 hours at room temperature or chill for 24 hours.
When the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry thoroughly on paper toweling.
Slice into thin pieces cutting across the fillets at an angle of 30°.
Prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course).
Top and tail the snow peas removing the string from the edges.
Blanch the snow peas and warrigal greens and refresh in iced water then drain.
Slice the capsicums into thin strips.
Heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves.
To the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Lemon Myrtle can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=33
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