LOVE.FISH’S CELEBRATES NAIDOC WEEK
BARRAMUNDI with NATIVE SPICED PUMPKIN
supporting our Australian Barramundi farmers
In keeping with our fresh and local approach to produce, we are proud to support our barramundi supplier Coral Coast by showcasing the indigenous Barramundi with this delicious dish you can try at home.
This recipe can easily be made in larger quantities if you wish to feed a crowd.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 6-10 MINUTES
4 x 160g fillet Australian barramundi
LOVE.FISH SPICED PUMPKIN
½ pumpkin, peeled and cut into cubes
1 onion, peeled, diced
3 cloves garlic
2 birds eye chili’s
1tsp dark roasted curry powder
½ tsp wattle seeds toasted, ground
½ tsp lemon myrtle
½ tsp tasmanian pepper berry, ground
½ tsp turmeric
1tbsp olive oil
1tsp mustard seeds
15 curry leaves
LET’S GET STARTED
PREPARE THE SPICED PUMPKIN
Cook the onion & garlic with the oil until translucent and soft. Add the chili, curry powder, wattle seeds, lemon myrtle pepperberry and turmeric and cook out for one minute.
Place ¼ of the pumpkin in a pan with the spices and add a little water until just covered.
Cook until soft and the water has evaporated.
Place into a food processor and puree until smooth and season with salt.
Place the remainder of the roasted pumpkin cubes in a pan with the curry leaves and mustard seeds until just cooked.
SEAR THE BARRAMUNDI
Pan fry the barramundi on the skin side and place a fish weight on top and allow skin to crisp and the barramundi to cook, then turn over the fish portions and allow to cook through. Remove to rest. This adds a lovely texture and crunch.
Smear the pumpkin puree on the base of the plate. Scoop out the remainder of the pumpkin curry and native spices, place to the side of the plate.
Carefully position the cooked barramundi to the side of the plate, crispy skin facing up, and then garnish.
Garnish with sea blite and coriander
Support our homegrown Australian Barramundi farmers at home with this native spiced dish honouring our indigenous culture.
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