Pan-Seared Barramundi with Salsa

Name: Pan-Seared Barramundi with Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 x 100 grams barramundi fillets; table salt; 2 cups yuzu amaizu ponzu salsa; 2 tablespoons salted butter; micro herbs; 1.5 cups cooked buckwheat; 6 cherry tomatoes; 30 millilitres amaizu; 30 millilitres ponzu; lemon juice; 1 small red chillies; 1.5 teaspoons Coriander leaves; 20 millilitres rice vinegar; 20 grams castor sugar; 30 millilitres water; 100 millilitres Japanese soy sauce koikuchi; 10 millilitres mirin; 50 millilitres rice vinegar; 25 millilitres lemon juice; 25 millilitres orange juice

User Reviews

4.9

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course
Cuisine
Australian

Pan-Seared Barramundi with Salsa

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

4 x 100 grams barramundi fillets skin on
table salt
2 cups yuzu amaizu ponzu salsa see recipe below
2 tablespoons salted butter
micro herbs to garnish

Yuzu amaizu ponzu salsa

1.5 cups cooked buckwheat see notes
6 cherry tomatoes quartered lengthways
30 millilitres amaizu (sweet vinegar) see recipe
30 millilitres ponzu see recipe
lemon juice generous squeeze
1 small red chillies seeded and finely sliced
1.5 teaspoons Coriander leaves finely chopped

Amaizu (sweet vinegar )

20 millilitres rice vinegar
20 grams castor sugar
30 millilitres water

Ponzu (or buy from Asian food stores makes about 3/4 cup)

100 millilitres Japanese soy sauce koikuchi
10 millilitres mirin
50 millilitres rice vinegar
25 millilitres lemon juice
25 millilitres orange juice

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Instructions

Amaizu

Make Amaizu by combining ingredients and stir until sugar dissolves.
Can be refrigerated in a covered container for one month.
Could also be used as an oil-less salad dressing.

Ponzu

Make Ponzu by mixing ingredients together and refrigerate in an air tight container.
Can be made up to one month ahead.
Use as an alternative to soy sauce, as a dipping sauce or drizzled over steamed green vegetables.

Salsa

Make salsa by mixing salsa ingredients and adjust seasoning if required.

Barramundi

Score fish fillets by making 5 cuts lengthways through the skin only.
Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down.
Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling.
Fish skin will stick to the pan but will release when pan cools.
Once fish is a third cooked, place pan in moderate oven (180°C or 355°F) for 4 minutes.
Remove pan and set aside for 2 minutes to cool pan so skin releases.
Remove fish from pan carefully to retain crunchy skin.
Arrange fish pieces on salsa and top with a little butter and herbs.

Notes

Notes*
To cook buckwheat - Bring 1 cup (250ml) water and generous pinch of salt in a medium saucepan to the boil. Add ½ cup (110g) buckwheat and stir well with a fork. Reduce heat to low, cover, and simmer 10-15 minutes until water is absorbed and the buckwheat has softened. (Be careful not to overcook or the buckwheat can become mushy.) Set buckwheat aside to cool. Makes about 1 1/2 cups.
Buckwheat is available from selected supermarkets, delicatessens and health food stores. Buckwheat could be substituted with couscous, quinoa or pearl tapioca.
Ready made Ponzu Sauce is available from Asian food stores.