Whole Roasted Barramundi With Blackened Cabbage And A Citrus Vinaigrette
Whole Roasted Barramundi With Blackened Cabbage And A Citrus Vinaigrette
Jason Roberts & cooperated brands
Humpty Doo Barramundi
Delite Mandarins
Full Recipe In details
Ingredients
- 1 whole Humpty Doo Barramundi, 1.2- 1.6kg, scaled and gutted
- 1 medium sized white cabbage (cooked over live coals for 1.5/2hrs till black on the outside and soft in the middle
- 1 ruby grapefruit
- 1 orange
- 2 limes
- 3 Delite Mandarins
- 1/3 cup (80ml) olive oil
- 2 tbsp red wine vinegar
- 1 tsp Tamari sauce
- 1 tsp pink peppercorns
- 1/4 bunch coriander (cilantro), finely chopped
- Salt and ground black pepper to taste
Methods
- Cook the Humpty Doo Barramundi over hot coals, blistering and charring the skin to increase the flavour profile
- Cooking time will vary. Test for doneness by piercing the fish with a small knife or skewer, if it pushes in and pulls out with very little to no resistance it should be done. Same method applies for the blackened cabbage.
- To prepare the citrus vinagrette, remove the skin and pith from all the citruses. Segment the fruit, separating flesh from pith using a small paring knife.
- Squeeze remaining juice from the core of the citrus into a bowl. Finely dice the segments and add to the juice, along with remaining ingredients.
- Mix well, season with salt and pepper. If a little sharp, add more oil, and if too oily add a little more vinegar.
- To serve nap over hot fish and serve immediately.
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