Pan-Seared Barramundi with Salsa
In this delightful recipe, we present to you a symphony of flavors with our mouthwatering pan-seared barramundi accompanied by a refreshing Yuzu Amaizu Ponzu Salsa.
Ingredients · Servings 4
- 100 g barramundi fillets (skin on (x4))
- table salt
- 2 cups yuzu amaizu ponzu salsa (see recipe below)
- 2 tablespoons salted butter
- micro herbs (to garnish)
- 1.5 cups cooked buckwheat (see notes)
- 6 cherry tomatoes (quartered lengthways)
- 30 ml amaizu ((sweet vinegar) see recipe)
- 30 ml ponzu (see recipe)
- lemon juice (generous squeeze)
- 1 small red chillies (seeded and finely sliced)
- 1.5 teaspoons coriander leaves (finely chopped)
- 20 ml rice vinegar
- 20 g castor sugar
- 30 ml water
- 100 ml Japanese soy sauce koikuchi
- 10 ml mirin
- 50 ml rice vinegar
- 25 ml lemon juice
- 25 ml orange juice
Method · 30 min
- Make Amaizu by combining ingredients and stir until sugar dissolves.
- Can be refrigerated in a covered container for one month.
- Could also be used as an oil-less salad dressing.
- Make Ponzu by mixing ingredients together and refrigerate in an air tight container.
- Can be made up to one month ahead.
- Use as an alternative to soy sauce, as a dipping sauce or drizzled over steamed green vegetables.
- Make salsa by mixing salsa ingredients and adjust seasoning if required.
- Score fish fillets by making 5 cuts lengthways through the skin only.
- Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down.
- Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling.
- Fish skin will stick to the pan but will release when pan cools.
- Once fish is a third cooked, place pan in moderate oven (180°C or 355°F) for 4 minutes.
- Remove pan and set aside for 2 minutes to cool pan so skin releases.
- Remove fish from pan carefully to retain crunchy skin.
- Arrange fish pieces on salsa and top with a little butter and herbs.
This delectable dish brings together the delicate, flaky texture of barramundi, expertly pan-fried to perfection, and the zesty citrus notes of Yuzu Amaizu Ponzu salsa, creating a harmonious blend of Asian-inspired aromas.
Enjoy!
Yuzu amaizu ponzu salsa