Inspired by traditional Khmer and Cambodian condiments, a blossoming peppery heat unites with a biting green lime over hot coals.
Ingredients
The desert lime & pepper sauce is a spin on a traditional Khmer/Cambodian condiment that is served with grilled seafood. The acidity of the lime marries beautifully with the fish and the floral heat/spice of the pepper provides depth. It’s one of Mitch’s favourite condiments to make.
Grilled Barramundi, Desert Lime & Pepper, Mustard Greens
Ingredients
- 250g – 300g fillet barramundi, descaled
- 1 bunch mustard greens
- 2 cloves finely slice garlic
- 20ml sesame oil
- 200g desert lime
- 320g lime juice
- 2g long pepper
- 1g kampot pepper
- 1g white pepper
- 20g finely chopped garlic
- 70g sugar
- flake salt for seasoning
- steamed rice for serving
Method
For the barramundi:
- Pin bone the filler and clean up the edges of the fish. Pat the fish dry with paper towels.
- Place the barramundi on a tray or plate skin side up. Leave in the fridge overnight for the skin to dry out.
For the lime & pepper sauce:
- Crush the desert limes in a mortar and pestle.
- Toast the peppers and grind into a powder.
- Dissolve the sugar into the lime juice.
- Add all the remaining ingredients to the lime juice and mix together.
To cook the fish:
- Get your coals or bbq hot!
- Place the fish skin side down over the coals. Use a pan or something heavy to push the fish down and prevent it from bowing up. Once the fish has relaxed you can remove the weight.
- Season the flesh of the fish with flake salt.
- Cook the fish skin side down almost all the way. Keep an eye on the fish to ensure the skin isn’t burning.
- Just before finishing, flip the fish to complete the cooking on the flesh side. The fish should be cooked ‘medium’. Let the fish rest.
For the mustard greens & serving:
- Chop up the mustard greens, wash and spin them dry.
- In a wok or large heavy based pan, over high heat saute the garlic in the sesame oil.
- Add in the mustard greens and saute quickly.
- Transfer the greens to a serving plate, place the fillet of barramundi on top of the greens skin side up. Season the skin with flake salt.
- Serve the desert lime & pepper sauce on the side for people to help themselves.
- Serve with rice!
