Celebrity chef, Matt Moran, shares a delicious roasted barra veiled in a rich Bonito stock.
Pan Roasted Barramundi with Asian Greens
Ingredients
- 1.2kg whole barramundi
- 1 bunch baby bok choy
- 100g soy beans
- ½ bunch green shallot
- 1 lemon
- 50 ml olive oil
- 50ml sesame oil
Bonito Master Stock
- 500ml Water
- 65ml Rice Wine Vinegar
- 40g Palm Sugar
- 1 small nob Ginger, Roughly Chopped
- 1 star Anise
- ½ cinnamon quill
- 65ml soy sauce
- 15ml sherry vinegar
- ½ orange zest
- 25g bonito flakes
Method
- Place all ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 mins, take off the heat and set aside for 15 mins to infuse, before straining.
- To prepare the barramundi, using scissors, trim off all fins and trim back the tail. With a sharp knife make 3 scores on each side of the fillets.
- Place in a large fry pan on a high heat with oil and season both sides of the fish with salt and pepper. Once the pan is hot place the barramundi in and cook on high heat for 1-2 mins, or until golden brown. Turn to the other side and cook for a further minute. Place in the oven and cook for 12-15 mins or until cooked through. Take out and finish with a squeeze of lemon.
- Cut the bok choy into quarters and pod the soybeans, place the bok choy and soybeans in a saucepan of boiling salted water and cook for 2 mins. Strain off and toss through the olive oil.
- Place the Bok Choy on a serving plate with the barramundi on top. Finely slice the shallots and scatter over the top of the fish. Heat the Master stock and pour over the barramundi.
- Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving.
