The acidity of lemon cuts through a warm, buttery miso sauce, a harmonious match for soaked wakame and soft barra fillets.
Barramundi with Grilled Sugarloaf Cabbage, Pickled Wakame and Lemon Aspen Butter
Ingredients
- 2 x Australian barramundi fillets
Lemon Aspen Butter
- 80g butter
- 110g shio koji
- 125g lemon aspen vinegar
- 50g miso paste
- 300g fish stock
- 150g brown butter
- 1g xantham
Savoy Cabbage
- 1 whole sugarloaf cabbage
- 5g sea salt
- 5g fish sauce
- 50g brown butter
- 50g soaked wakame
- 50g chopped chives
Method
- Cut barramundi into 180 – 200g portions. Pan fry until crispy.
Lemon Aspen Butter
- Saute 80g butter with shio koji till foamy. Add in liquids and bring to simmer. Take off the heat and blend in brown butter till smooth. Then slowly add xantham and blend until fully emulsified. Strain through a fine chinoix and store in a warm place.
Savoy Cabbage
- Cut cabbage into quarters, place into a cryovac bag and season with 5g sea salt and 5g fish sauce. Add in 50g brown butter to each bag then seal and steam for 30 minutes at 100% and refresh in iced water.
- Once cooked, grill over the fire and slice into strips and mix with soaked wakame and chopped chives.
