Barramundi
Those of you who have been following the recipes on Nava’s kitchen will know I am not a fan of fish. And that’s putting it mildly (so you have to admire my restraint, because putting things mildly isn’t exactly a family tradition, so I’m resisting the urge to say, ‘You call that food!’) But I try to be tolerant as I can and I keep on giving fish a try, and I’ve finally met the fishy guy to win me over. This fresh Barramundi is really something else.
I really wanted to make something festive for Rosh Hashana ( the Jewish new year )so I looked at recipes galore and took an ingredient from here, two from there and added a bit of my own and hoped for the best. Next off I went to the fish shop (or the valley of death as I think of it) with my face all scrunched up and asked the sales woman to recommend a fish that’s not fishy with a mild taste. She put in a good word for Mr Fresh Burramandi.
Off I went and began to work on my new culinary experiment.
Once it was ready I dished myself and my partner a serving each. Fingers crossed, with breath bated (but I usually hold my breath when I eat fish) I took the first bite! I’m at a loss for words at how good this fish, dish is!
I loved every mouthful and I was downing it as if it were my last meal and all the while eyeing my partner’s plate, asking him if he was planning to finish his … This light and healthy fish is coated with a layer of crispy, crunchy, flavoursome topping. And the flesh melts in your mouth.
You can make this beautiful-looking dish using a whole fish or individual pieces.
It really is a beautiful, delicious, festive dish.
Ingredients
2 pieces of fresh barramundi fillets ( Each weighed 260g )
1/2 cup finely chopped continental parsley
2 tablespoon olive oil
50g raw hazelnuts
2 tablespoon almond meal (or hazelnut meal or flax meal)
2 teaspoons finely grated ginger
1 1/2 teaspoon ground coriander
1 tablespoon Dijon mustard (I mixed the mustard with 1 teaspoon of yoghurt I like to dilute the flavour of the mustard it’s too strong for my liking)
Pinch of chili flakes (optional)
Salt and pepper
Method
Pre heat oven to 218C
Line a shallow baking tray with baking paper
Mix grated ginger with Dijon mustard (and yoghurt, if using) set a side
Roast hazelnuts until lightly golden in colour. (you will be putting them back in the oven so make sure they are just golden)
Remove hazelnuts from oven, let them cool down to room temp.
Place hazelnuts in a sandwich bag and using a rolling pin lightly smash them,
you want them to be in pieces.
In a small bowl Mix ; parsley, smashed hazelnuts, almond meal, chili (if using), coriander, salt , pepper and stir in olive oil.
Spread half the Dijon mustard on one of the pieces of fish and repeat with the remaining mustard on the second piece of fish.
Spoon half the coating mixture on one of the pieces of fish and using your hand press down on it. Repeat with second piece of fish.
I Baked it for 14 minutes exactly. It was cooked to perfection.