Crispy barramundi with lemon myrtle herb aioli, a fennel, onion and cucumber slaw and finger lime pearls, all in a crunchy ciabatta.
Ingredients List
Lemon Myrtle Aioli
Fish
Slaw
Bread
Salt
Method
- Preheat oven to 180C fan forced, for toasting of ciabatta bread later.
- Pat dry barramundi fillets with paper towel, and check for bones before seasoning with salt, pepper and saltbush lightly, refrigerate for at least 10 minutes to firm up.
- To make the slaw, use a mandolin on the finest setting to shave fennel and red onion into very thin slices, and pop into a bowl undressed to stay crunchy. Using a peeler, ribbon cucumber and add to the bowl along with the fennel and red onion and pat dry the moisture using a paper towel.
- While the fish is in the fridge, set up a small crumbing station with three bowls; (1) flour seasoned with salt and pepper, (2) egg whisked with a little splash of water, and (3) panko mixed with saltbush seasoning.
- To make the aioli, start by whisking the egg yolks, dijon mustard and garlic until smooth. Slowly add in oil while whisking continuously until thick and glossy, emulsified completely.
- Juice the lemon, and add the lemon myrtle in the emulsified aioli.
- Cover, and chill in fridge until needed.
- Take fish out, and begin coating in the flour, then egg wash - then press firmly into panko crumbs so it fully coats.
- Rest for 5 minutes, so the crumb sets.
- While the fish rests, heat oil in a medium fry pan to around 175C - 180C.
- Fry fish for 3 - 4 minutes each side, until golden, crisp, cooked through and 63C.
- Drain on paper towel and wrap foil on top to trap heat.
- Cut ciabatta loaf, in 2 pieces - and slice in half. Brushing with olive oil, sprinkling lightly with saltbush and baking for 4 - 5 minutes until golden, and slightly crispy at edges.
- Cool bread. Now dress slaw lightly with olive oil, lemon juice, salt and pepper.
- Just before serving, split 1 finger lime and gently fold through the pearls in the aioli.
- To assemble, spread aioli on bottom of the ciabatta, place barramundi, then pile the slaw loosely so it stays crunchy, top with finger lime pearls and the final bread on top.
- Plate on an oak serving board, slice, slightly open and finish with some finger lime pearls, and fronds, remaining from the fennel bulb.
Blue Ribbon
