Barramundi is a wonderfully sustainable fish. Farm raised in the United States and Australia in fully recirculating systems. The flesh of the fish is thick and meaty. I was able to purchase some through my business, however U.S. farm raised Barramundi is readily available on the net. Find a reputable supplier and have at it.
I decided to use a two-step procedure to cook the fish. Here's my method...
- Preheat oven to 190 F.
- Remove the fish from the fridge.
- Lightly season with sea salt and allow to sit on a rack to come to room temp.
- In a rectangular baking dish, add enough olive oil to completely cover the pieces of fish (without actually adding the fish at this point), 4 springs thyme, 2 bay leafs, and a few black peppercorns.
- Transfer dish to oven for 30 minutes. This allows the flavors to meld with the oil.
- Remove dish from oven.
- Add the pieces of fish.
- Poach fish for 25 minutes.
- Remove the fish from the oven to a wire rack. Allow excess oil to run off.
- Heat equal parts clarified butter and blended oil in a cast iron skillet over medium-high heat.
- QUICKLY SEAR THE SKINNED SIDE OF THE FISH.
This cooking method produces textural contrast...
- Tender moist interior.
- Crusty exterior.
Best of both worlds.
I served the fish with a simple salad of diced plum tomato, fresh mozzarella, fresh basil & a balsamic reduction.
NOTE: When reducing anything, it's better to go low and slow. Take your time, be patient, reducing at a low temperature takes time but you'll be rewarded with the final product. Try and reduce something faster at a high temp and you run the risk of burning it.
Trust me, it happens much faster than you think and once it burns, it's fucked!
That's it for now...till we exchange a few words again...Peace!