Preparing Barramundi

I love the rain, but it also limits ones access to good seafood in Bombay. You have to be really patient, going one market to the other in search for fresh catch. Most of the time you come back disappointed, but as you all know persistence pays off!! That’s what happened last week as I was awe-struck seeing these two fresh and gorgeous Barramundi (Khajura in Marathi) at the Citylight Market. I tried not to show my excitement and walked past the fisher woman, but then she screams and says, “How can you ignore these beauties?” . I laughed and said, I am looking for indian Salmon and not Barramundi. Actually that was just to lay the baseline for the negotiation  . Anyways I eventually bought both of them for Rs 1600 !! . As I was driving back home, thousands of ideas were glimmering in my mind and finally I decided to translate my excitement into a simple, yet exotic recipe to keep maximum sanctity of the Barramundi .

Preparing Barramundi

Cut Barramundi in to 2’’ by 2’’ fillet. Score the skin carefully with a sharp knife. Season with sea salt and then place the skin side down on a thick bottomed pan at high heat with a tablespoon of olive oil. Flip it carefully after 2 mins or until the skin turn golden brown and crispy. After 1 minute on the other side, flip it again with the skin side down. Add butter and when the butter starts to melt and burn glaze it on the fish for another 30 seconds and then take it out of the pan and rest it for a minute before serving.

Quinoa & Pomegranate accompaniment

½ cup Quinoa
2 tablespoon pomegranate 
1 cup fish stock
2 tablespoon extravirgin olive oil
1 tablespoon coriander leaves
1 tablespoon mint leaves
1 tablespoon chopped in length big thai red chillies (pickled in vinegar, sugar, and salt)

Wash the quinoa and bring it to boil in a 6 inch deep pan with 1 cup of stock. Add olive oil and simmer it until all the stock absorbed. This would take around 15 mins. Let it cool and then add coriander leaves, mint leaves, pomegranate and thai chilies and keep it aside

Avocado mousse

1 avocado 
5 tablespoon coconut milk
2 garlic
Juice of 1 lime
1 tablespoon coriander leaves
Salt to taste

For garnish

Pomegranate glaze
Crispy fried shallots

Plating it

Serve the avocado mousse and quinoa with the barramundi as shown in the pic and garnish with pomegranate glaze and crispy fried shallots


Categories: EB blog


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