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Chef Don Hancey, Whole, Steamed Australis Barramundi with Mediterranean vegetables
Whole, Steamed Australis Barramundi with Mediterranean vegetables
Recipe by Don Hancey, Australian Chef
Serves 4
2 whole barramundi, scaled and gutted
2 cups ripe tomatoes or canned chopped tomatoes
1 tbsp Extra Virgin Olive Oil
1 leek or small onion finely sliced
1 garlic clove, crushed
2 zucchini, finely chopped
Good pinch ground saffron
2 cups, hot fish or chicken stock or water
Sea Salt
Freshly cracked pepper
2 tbsp small black olives
2 tbsp flat leaf parsley
To Prepare:
1. If using ripe tomatoes, cut in half, squeeze out and discard the seeds and juice and finely chop the flesh.
2. Heat the oil in a frying pan and cook the leek until soft.
3. Add the garlic, tomatoes, zucchini, saffron and stock and simmer gently for 20 minutes or until zucchini are tender. Season well.
4. Steam the barramundi in a steamer over simmering water for 6 minutes or until cooked. Season well.
5. Using a slotted spoon place a mound of the zucchini mix into a pasta bowl, then top with the whole fish and spoon a ladleful of broth around.
To Serve: Scatter with olives and parsley, and serve
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