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Smoked barramundi bruschetta
SIMON PALMER, BEACH BYRON BAY

A light dish that is perfect for brunch or breakfast using few ingredients.

Servings

4

Prep Time:

10 minutes (overnight pickling)

Ingredients

1 x 450 g smoked barramundi store bought or 500g skinless barramundi loin (to smoke at home)

Pickled radish:

200g ¼ baby radish, trim and quartered

100ml mirin

200ml white wine vinegar

125g salt

75g caster sugar

200ml water

10g coriander seeds

To assemble:

4 slices (toasted) good quality sourdough

125g pickled radish

40g baby capers

2 preserved lemons

100g Stracciatella

1 avocado

100ml good quality olive oil

250g (sliced) smoked barramundi 

Salt and pepper to taste

Method

Step 1

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.

Step 2

Once pickling liquid is chilled, pour over radish and allow to pickle overnight.

Step 3

Assemble all ingredients on top sourdough and dressing with olive oil.

TO SMOKE BARRAMUNDI AT HOME

Ingredients

500g table salt

250g caster sugar

20g (toasted) fennel seed

500g (skinless) barramundi lion

200g apple bark wood chips

method
Step 1

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.

Step 2

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.

Step 3

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.

 STEP 4

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.

STEP 5

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.

 

dom
Author: dom