Crispy Skinned Barramundi with Soba, Cucumber & Broccolini salad

 

Crispy Skinned Barramundi with Soba, Cucumber & Broccolini salad

Joel Bennets - Crispy Skinned Barramundi with Soba, Cucumber & Broccolini salad

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Joel Bennetts - Crispy Skinned Barramundi with Soba, Cucumber & Broccolini salad

INGREDIENTS:

For the Satay Dressing:

  • 1 heaped tbsp Jimmys satay sauce
  • 1 heaped tbsp tahini
  • 1 tbsp finely grated ginger
  • 1 tsp white miso paste
  • 1/2 a lemon, juiced
  • 50ml water

For the Salad (in a bowl, place):

  • 2 bunches of soba noodles, cooked like pasta then drained & rinsed until cold
  • 1 Lebanese cucumber, finely sliced
  • 1b broccolini, charred in a pan then chopped
  • 1/2 a red onion finely diced or sliced
  • 1 handful of picked coriander leaves
  • 1 handful of picked Thai basil leaves
  • 2 spring onions, finely sliced
  • 1 tbsp toasted sesame seeds

Fish:

  • 2 fillets of barramundi, or your fish of choice

 

METHOD:

  1. Put a splash of oil in a non stick pan on high heat

  2. Season your fish with salt and then place your fillets into your pan carefully, skin side down. Once in the pan, place atop your fish something heavy enough to stop it from curling

  3. After 1 minute, lower the heat to medium & remove the weight. The process of cooking your fish perfectly should take about 8-9 minutes for a 170g piece of fish

  4. After about 7 minutes, carefully flip the fish onto the flesh side, you should have a nice even crisp on the skin. Cook on the flesh side for about 1 minute; you can check the fish is cooked by using a metal skewer or small knife to feel the resistance of the proteins

  5. Finish up by drizzling your salad generously with your satay dressing. Place your fish on top and serve with a wedge of lemon!

 

Recipe & Photography by Joel Bennetts. Follow him on Instagram here 

Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant opening in Bondi in November.