SIMON PALMER, BEACH BYRON BAY
A light dish that is perfect for brunch or breakfast using few ingredients.
10 minutes (overnight pickling)
1 x 450 g smoked barramundi store bought or 500g skinless barramundi loin (to smoke at home)
200g ¼ baby radish, trim and quartered
200ml white wine vinegar
75g caster sugar
10g coriander seeds
4 slices (toasted) good quality sourdough
125g pickled radish
40g baby capers
2 preserved lemons
100ml good quality olive oil
250g (sliced) smoked barramundi
Salt and pepper to taste
To make the pickling liquid begin by adding salt, sugar, water, mirin, and coriander seed to a pot. Bring these ingredients to the boil, remove from the heat and add vinegar.
Once pickling liquid is chilled, pour over radish and allow to pickle overnight.
Assemble all ingredients on top sourdough and dressing with olive oil.
TO SMOKE BARRAMUNDI AT HOME
500g table salt
250g caster sugar
20g (toasted) fennel seed
500g (skinless) barramundi lion
200g apple bark wood chips
To cure barramundi, begin by combing salt, sugar and toasted fennel seeds and mix until combined.
Pour the salt mixture over skinless barramundi loin ensuring flesh is completely covered.
Once cured, wash loin lightly until salt mixture is removed and allow to dry enabling the essential oils in the fish to rise to the top. After lion is cured and dry, place in a deep tray on a rack.
Remove the fish from the grill and place onto a platter, warm the dressing slightly and spoon over the fish, serve with wedges of lemons.
Heat wood chips until they begin to smoke and catch on fire. Once wood chips are well alight, with a small amount of water extinguish the flames and allow wood chips to smoulder to produce smoke.
Add the smouldering wood chips to the deep tray containing the loin and wrap to trap the smoke. Leave for 15-20mins and then chill. Once chilled, slice thinly.