Matt Moran’s Pan-roasted Barramundi with Asian Greens

Name: Pan-roasted Barramundi with Asian Greens
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Modern, Contemporary
Ingredients: 500 ml water; 65 ml soy sauce; 65 ml rice wine vinegar; 15 ml sherry vinegar; 1/2 cinnamon stick; 1 star anise; 1 small piece ginger (roughly chopped); Rind of 1/2 orange; 40 g palm sugar; 25 g bonito flakes; 1.2 kg whole barramundi; 30 ml extra virgin olive oil; Salt; Pepper; 1 bunch baby bok choy; 100 g soybeans (edamame, steamed); 50 ml sesame oil; 1/2 bunch spring onions; Red amaranth microgreens (optional, to serve)

Matt Moranʼs Pan-roasted Barramundi with Asian Greens recipe tastes incredible. See ingredients & method below.

Barramundi is one of Australia's favourite fish.

Its earthy and umami flavours mean that it pairs perfectly with Asian ingredients. The bonito flakes add a depth of flavour and smokiness to the dish. ... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Chardonnay

Ingredients

Bonito Master Stock

500 ml water
65 ml soy sauce
65 ml rice wine vinegar
15 ml sherry vinegar
1/2 cinnamon stick
1 star anise
1 small piece ginger (roughly chopped)
Rind of 1/2 orange
40 g palm sugar
25 g bonito flakes

Barramundi with Asian Greens

1.2 kg whole barramundi
30 ml extra virgin olive oil
Salt
Pepper
1 bunch baby bok choy
100 g soybeans (edamame, steamed)
50 ml sesame oil
1/2 bunch spring onions
Red amaranth microgreens (optional, to serve)

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Method

Tips

To make the stock, place all the ingredients in a large saucepan and bring to the boil. Reduce to a simmer and cook for 10 minutes. Take off the heat and set aside for 15 minutes to infuse, before straining.
To prepare the fish, preheat oven to 170°C fan-forced (190°C conventional). Using scissors, trim off all fins and trim back the tail. With a sharp knife, make 3 scores on each side of the fillets. Place a large ovenproof frying pan on a high heat, add olive oil and season both sides of the fish with salt and pepper. Once the pan is hot, add the fish and cook for 1–2 minutes, or until golden brown. Turn to the other side and cook for a further minute.
Place the pan in the oven and cook for 12–15 minutes or until cooked through.
Cut each bok choy in half and cook in a saucepan of boiling salted water for 2 minutes. Strain.
Meanwhile, heat the sesame oil in a small pan over high heat until it starts to smoke.
Place the steamed edamame into a serving dish and add the bok choy. Gently heat the stock and strain into the dish. Top with the barramundi. Carefully pour over the hot sesame oil.
Finely slice the spring onion and scatter over the top of the fish. Scatter over microgreens (if using) and serve.

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