Add a layer of depth to your avo toast, with delicious smoky Aussie barra, pickled radish, and savoury stracciatella on fresh crusty sourdough.
A light dish that is perfect for brunch or breakfast using few ingredients.
Smoked Barramundi Bruschetta
Ingredients
- 1 x 450 g smoked barramundi store bought or 500g skinless barramundi loin (to smoke at home)
Pickled radish:
- 200g ¼ baby radish, trim and quartered
- 100ml mirin
- 200ml white wine vinegar
- 125g salt
- 75g caster sugar
- 200ml water
- 10g coriander seeds
To assemble:
- 4 slices (toasted) good quality sourdough
- 125g pickled radish
- 40g baby capers
- 2 preserved lemons
- 100g Stracciatella
- 1 avocado
- 100ml good quality olive oil
- 250g (sliced) smoked barramundi
- Salt and pepper to taste
To smoke barramundi at home:
- 500g table salt
- 250g caster sugar
- 20g (toasted) fennel seed
- 500g (skinless) barramundi lion
- 200g apple bark wood chips
Method
To make the pickling liquid begin by adding salt, sugar, water, mirin, and coriander seed to a pot. Bring these ingredients to the boil, remove from the heat and add vinegar.
Once pickling liquid is chilled, pour over radish and allow to pickle overnight.
Assemble all ingredients on top sourdough and dressing with olive oil.
- To cure barramundi, begin by combing salt, sugar and toasted fennel seeds and mix until combined.
- Pour the salt mixture over skinless barramundi loin ensuring flesh is completely covered.
- Once cured, wash loin lightly until salt mixture is removed and allow to dry enabling the essential oils in the fish to rise to the top. After lion is cured and dry, place in a deep tray on a rack.
- Remove the fish from the grill and place onto a platter, warm the dressing slightly and spoon over the fish, serve with wedges of lemons.
- Heat wood chips until they begin to smoke and catch on fire. Once wood chips are well alight, with a small amount of water extinguish the flames and allow wood chips to smoulder to produce smoke.
- Add the smouldering wood chips to the deep tray containing the loin and wrap to trap the smoke. Leave for 15-20mins and then chill. Once chilled, slice thinly.
