Charcoal Roasted Barramundi, Vadouvan, Young Garlic & Coriander
TOTAL TIME
50 mins
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PREP TIME
35 mins
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COOK TIME
15 mins
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SERVES
4 - 6
This unique, flavour packed seafood dish brings together spices and heat for an unforgettable meal.
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Ingredients
- 1 kg whole barramundi
- 100ml Kikkoman Naturally Brewed Soy Sauce
- 1tsp fennel seed
- 1tsp cardamon pod
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1tsp black peppercorn
- 1tsp ground turmeric
- 1tsp ground garlic
- 1 fresh chilli
- 1 diced small brown onion
- 200g diced ripe tomato
- 200ml water
- 10ml vegetable oil
- 10 curry leaves
- 1 coriander bunch
- 1 young garlic stem
Method
- Fillet the barramundi, keep the bones and set aside for the stock reduction.
- Pound and toast all the spices into a course powder in a mortar and pestle or a blender.
- Fry the onion and garlic in a pan, then add the fish bones and head with the spice mix and cook until golden brown and all the flavour is released. Cover with water and bring to a simmer.
- Add the diced tomato and curry leaves and simmer for a further 15 minutes and strain with a fine sieve, discarding the bones.
- Add Kikkoman Soy Sauce to the fish stock sauce whilst on the heat to balance the flavour.
- Gently pound the young garlic stem and deep fry until crispy and use it as a garnish when plating up.
- Roast the barramundi over the charcoal on a wire rack. Once ready, serve on a plate with the sauce and garnish with coriander and edible flowers.
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