Barramundi ‘larb’ with native Australian flavours

By: Lyndey Milan
From: Taste of Australia
Serves: 4 as an appetiser
Prep: 15 mins
Cooking time: 15 mins
Photographer: Stuart Scott

Larb or larp is a popular north-eastern Thai dish and is also the national dish of Laos. Essentially it is a sour and spicy meat, fish or vegetarian salad, fragrant with fresh herbs and spices. There are other regional variations in Thailand and the meat or fish can be cooked whole and shredded or minced (ground) and then cooked with the flavourings. As a fan of Australian native spices, I am using those instead.

Ingredients

Quantity	Ingredient
50g	bean-thread noodles
3/4 teaspoon	ground lemon myrtle
1 teaspoon	ground native pepperberry
	salt
2 x 200g	barramundi fillets, skin on
1 tablespoon	extra-virgin olive oil
2	garlic cloves, finely chopped
3cm	piece fresh ginger, finely chopped
80ml	lime juice
1	lime, zested
or 2-3	native finger limes
1/2 cup	native mint or mint leaves, roughly chopped, plus a few extra sprigs
1	small red onion, finely chopped
2	witlof or baby gem lettuces, leaves separated

Method

Place the noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes or until the noodles are tender. Drain well, cut into shorter pieces, cover and set aside.
Combine the lemon myrtle, pepperberry and a good grinding of salt. Dust this mixture on both sides of the barramundi.
Heat the oil in a large frying pan over medium–high heat. Add the barramundi, skin side down, and cook for 4 minutes, then reduce the heat to medium and cook for 2 more minutes or until crusted. Turn over and cook on the other side until cooked through, approximately 4 minutes more. After 2 minutes add the garlic and ginger to the pan, stirring often.
Remove then slide off the crisp skin and reserve. Place the fish flesh in a shallow bowl and, using two forks, flake the fish, mixing through the garlic and ginger. Season with salt, lime juice and zest or fruit from the finger limes, the mint and onion and mix well. Toss through the bean-thread noodles and taste for seasoning. Cut the crisp barramundi skin into thin shards.
To serve, divide the witlof or lettuce leaves among four plates, top with the barramundi mixture, a few sprigs of mint, extra finger lime pearls, if available, and shards of crisp skin.