MATT MORAN, NORTH BONDI FISH
Cook like a celebrity chef at home with this impressive zucchini flower and barramundi dish with a warm tomato salsa created by Matt Moran.
Beer batter Tomato and olive salsa
To prepare the beer batter, mix all ingredients with a spoon until well combined. Batter can be used straight away or set aside up to 2 hours
Preheat the oven 180C
Blanch the tomatoes in salted boiling water for 10 seconds, then submerge in iced water for a mint. Remove water, peel away the skins and dice the tomatoes.
Heat the olive oil in a saucepan and cook garlic until translucent. Stir in anchovies, capers, tomatoes until all ingredients are combined.
Cover the sauce with a lid and leave for 5 minutes, stirring occasionally until tomatoes begin to break down and remove from heat. Add olives and set aside.
Heat evoo in a frying pan, add barramundi fillets skin side down and cook 5-6 minutes until golden brown. Place barramundi in the oven while you cook zucchini flowers.
Half fill a deep fryer or heavy based frying pan with vegetable oil and heat to 180C.
Dip zucchini flowers in the beer batter then carefully deep-fry for 4 minutes until crispy. Remove with slotted spoon and drain on kitchen paper
Place the salsa in a saucepan to reheat, then stir in parsley.
Remove fish from oven, carefully turn it over and place butter with a squeeze of lemon over the top.
To serve, spoon the salsa onto the middle of the plate, place barramundi on top and arrange the fried flowers.