Chef Michael Gilligan, Conrad Miami Hotel. Barramundi Yakizakana

Try this delicious barramundi recipe with basil, ginger, sesame noodles and a Ponzu Glaze from Executive Chef Michael Gilligan of Atrio Restaurant at the Conrad Miami Hotel.

Photo: Claudia Uribe Touri Photography

Serves 4.

INGREDIENTS

(2) 1 lb whole Australis Barramundi fish

4 Basil Leaves

2 oz. Fresh Ginger, Thinly Sliced

2 oz. Ponzu Sauce {recipe below}

4 oz. Udon Noodles

1 tsp. Chopped Cilantro

1 tsp. Chopped Red Bell Pepper

1 tsp. Chopped Yellow Bell Pepper

1 T Sesame Oil

 4oz. cooked Udon noodles

Salt & Pepper to taste

METHOD

To clean the barramundi: remove scales with the back of a knife, scraping away from you towards the head into a sink. Make an incision with a sharp knife along the back bone of the fish and go along the bone until you can see through to the bottom. With a sharp pair of fish scissors cut the bone from the head and tail.

Season the flesh with salt and pepper, then place 4 basil leaves  and 4 slices of ginger in-between. Place on a flat roasting tray with the body upright (so the fish appears as if it is swimming) --  this may take a little patience to balance but believe me it can be done. Place in a pre-heated oven at 375 degrees for 20 minutes or until the flesh is a brilliant white color.

PONZU SAUCE

INGREDIENTS

2 cups unseasoned rice vinegar

4 cups freshly squeezed lemon juice or a mixture of lemon and lime in a 2:1 ratio

½ cup of finely grated fresh tangerine peel

3 cups soy sauce

1 cup mirin (syrupy rice wine -- optional)

METHOD

Combine all ingredients. Let stand overnight, then strain through a paper coffee filter before using. This makes a little over 1 cup of sauce. Leftover sauce will last indefinitely if refrigerated.

TO SERVE

Remove the barramundi from the oven and place on a large plate or serving tray. Toss 4 oz. of cooked Udon noodles in the sesame oil and place beside the fish and sprinkle with the cilantro and peppers. Drizzle the ponzu sauce over the fish and serve.