Hot smoked barramundi with apple kim chi, miso dressing & baby cos

Hot smoked barramundi with apple kim chi, miso dressing & baby cos

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

This was an immensely popular dish when it was on the menu at Huxtable, I think because barramundi is such a great fish! Its fat structure makes it perfect for steaming. The salad components are spicy, rich and refreshing, all at the same time.

Ingredients

Quantity Ingredient
wood chips, for smoking
1 x 500g barramundi fillet, pin boned, skin on
2 tablespoons raw coconut sugar
2 baby cos lettuce, outer leaves removed
1 quantity kim chi, but using 2 julienned green apples instead of pears
snipped red sorrel cress, to garnish

Miso dressing

Quantity Ingredient
3 tablespoons white miso paste
60g japanese mayonnaise, (kewpie)
50g creme fraiche
50ml mirin

Method

  1. Heat the wood chips in a smoker or kettle barbecue until they start to smoke. (Alternatively, line the bottom of an old wok or saucepan with foil, place your wood chips on the foil and heat over a high gas flame until smoking.) Put the barramundi, skin side down, on an oiled rack that will fit into your smoking device. Sprinkle the coconut sugar over the flesh side of the fish. Place the rack of fish in your smoking device and reduce the heat to low. Leave to smoke for 30 minutes.
  2. Meanwhile, preheat the oven to 150°C and line a baking tray with baking paper.
  3. Transfer the fish to the baking tray, skin side down. Bake for 10–15 minutes, until just cooked through. Remove from the oven and leave to cool.
  4. Separate the lettuce leaves and wash well. Slice the larger leaves in half, removing the central rib at the same time. Dry well in a spinner or on paper towel. Reserve in the fridge until needed.
  5. For the miso dressing

    Whisk all the ingredients together and set aside.
  6. To serve

    Remove the skin and bloodline from the barramundi, which should peel away easily. Break the fish into large chunks and place back on the lined tray to warm in the oven.
  7. Chop the kim chi into slightly smaller lengths.
  8. Drizzle some of the dressing on a large plate. Toss the lettuce with some of the remaining dressing and arrange on the plate, with the stalks pointing to the centre. Using a spoon, dot small piles of kim chi on and in between the lettuce.
  9. Arrange the fish nicely around the salad. Scatter with the cress and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
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