Whole Roasted Barramundi With Blackened Cabbage And A Citrus Vinaigrette

Whole Roasted Barramundi With Blackened Cabbage And A Citrus Vinaigrette

Achieve a noteworthy dish with Humpty Doo Barramundi, cooked over fiery coals to impart a smoky and charred skin for intensified flavours. Serving immediately to savour every nuanced flavour and texture.

CHEF

Jason Roberts &

Adam Goodes

cuisine

Western

social

Jason Roberts &

Adam Goodes

cooperated brands

Humpty Doo Barramundi

Delite Mandarins

Whole Roasted Barramundi With Blackened Cabbage And A Citrus Vinaigrette

Whole Roasted Barramundi With Blackened Cabbage And A Citrus Vinaigrette

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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