Pan-Seared Barramundi with Salsa
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Australian
Pan-Seared Barramundi with Salsa
Description
This Pan-Seared Barramundi with Salsa highlights succulent barramundi fillets scored to prevent curling and cooked skin-side down until the skin crisps and adheres properly to the pan. The flesh cooks gently, finishing in the oven for a precise texture. The salsa made with cooked buckwheat, cherry tomatoes, coriander, and a mixture of homemade ponzu and amaizu gives a balance of sweet, sour, and spicy notes that enhance the mild fish.
The texture contrasts come from the crispy skin and soft fish, paired with the slightly nutty buckwheat and vibrant salsa components. Cooking the ponzu and amaizu sauces ahead allows flavors to meld, making prep efficient. Garnished with micro herbs and a dab of butter, this dish suits elegant presentations and combines diverse Japanese-inspired flavors.
Use fresh quality barramundi for best results, and be careful not to overcook the buckwheat to maintain its texture in the salsa. The salsa can be adjusted in seasoning and spice level. Serve immediately after cooking to enjoy the crispness of the skin and freshness of the salsa. Leftover ponzu and amaizu sauces can be stored refrigerated for up to one month.
Ingredients
- 4 x 100 grams barramundi fillet skin on
- table salt
- 2 cups ponzu sauce see recipe below, yuzu amaizu flavored salsa
- 2 tablespoons butter salted
- micro herbs to garnish
Yuzu amaizu ponzu salsa
- 1.5 cups buckwheat see notes, cooked
- 6 cherry tomato quartered lengthways
- 30 millilitres amaizu (sweet vinegar) see recipe
- 30 millilitres ponzu see recipe
- lemon juice generous squeeze
- 1 red chili seeded and finely sliced, small
- 1.5 teaspoons Coriander leaves finely chopped
Amaizu (sweet vinegar )
- 20 millilitres rice vinegar
- 20 grams caster sugar
- 30 millilitres water
Ponzu (or buy from Asian food stores makes about 3/4 cup)
- 100 millilitres soy sauce Japanese koikuchi type
- 10 millilitres mirin
- 50 millilitres rice vinegar
- 25 millilitres lemon juice
- 25 millilitres orange juice
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
- Cook buckwheat carefully to avoid mushiness; it should be tender but hold shape.
- Buckwheat can be substituted with couscous, quinoa, or pearl tapioca.
- Ready-made ponzu is available in Asian food stores if you want to save time.
- Pressing the fillets in the pan helps keep their shape and enhances crispy skin.
- Store amaizu and ponzu sauces in airtight containers in the refrigerator for up to one month.
User Reviews
Overall Rating
4.9
You'll Also Love
