Nepalese Spiced Barramundi - Chef Recipe by Sashim Bhetwal.

Ingredients

Barramundi marinade:

190g barramundi, skin on
30g ginger paste
30g garlic paste
16g cumin powder
16g coriander powder
8g turmeric powder
80g red chilli powder
8g ground mustard seed

Broth base:

1kg chopped garlic
125g ginger
1.25kg frozen lemongrass
125g mustard oil
500g long red chillies
25g caster sugar
125g salt
50g fish masala

Broth:

3L water
Broth base paste
Fish head and bones
2 large tomatoes, slow charred
400g coriander roots
50g toasted mustard seeds
50g garam masala (in cheesecloth)
500g annatto oil

Method

Barramundi marinade:

Make a paste by mixing everything together, then marinate the barramundi and set aside for at least 2 hours.

Broth base:

Make a paste by blending everything together. Set aside.

Broth:

Cook bones and fish head, scrape up as much meat as possible and set aside. Throw the bones into the pot and add the broth base paste with water and cook for two hours. Strain.

Blend tomato, coriander roots and spices along with the excess cooked fish meat together. Then slowly emulsify the annatto oil with the broth to add colour and depth.

Season with salt and white peppercorn to taste.

To finish:

Once all the elements are ready, cook the barramundi skin side down in a pan with some ghee. Once the skin is nice and cripsy, flip the fish onto a tray and bake at 190 C for 8-9 minutes and rest until cooked.

Bring all the elements together on the plate and garnish with karkalla and salmon roe for some added texture.

Recipe provided by Lakhey