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NATIVE FOOD MONTH: Warndu Mai’s barramundi fillets with muntrie salsa recipe

NATIVE FOOD MONTH: Warndu Mai’s barramundi fillets with muntrie salsa recipe

Ingredients

serves 2

2 x 200 g (farmed) barramundi fillets, skin on, salt to taste

1 tbsp olive oil, for frying

150 g muntries

1 small red capsicum, finely diced

2 spring onions, thinly sliced

2 sprigs of seablite

juice of 1 small lemon

dash of apple cider vinegar

1 tsp local honey

3 tbsp olive oil

salt and pepper, to taste

Method

Remove the fish from the fridge about 30 minutes before cooking to bring it to room temperature. Pat-dry the fillets with a paper towel. Using a very sharp knife, score the skin but not the flesh, making shallow long cuts the length of the fillets. Season each side with salt.

Heat the olive oil in a non-stick frypan over medium heat. Place the fillets skin side down in the pan, increase the heat to medium-high and cook for 3–4 minutes, or until the skin is golden brown. Turn the fillets over and cook for another 2 minutes, until just cooked through or to your liking. Remove from the pan and let the fish rest while you make the salsa.

To make the salsa: place all the ingredients in a small bowl and mix thoroughly. Season with salt and pepper. Serve the barramundi on top of the salsa.

Barramundi Fillets with Muntrie salsa

Recipe and image supplied by Rebecca Sullivan and Damien Coulthard from Warndu.