Apricot Serrano Barramundi Crudo

Cook time:
Serves 1 Ingredients: 2-3 ounces - skinless fresh barramundi fillet cut into ½ inch slices or pieces , 1 - radish, trimmed and shaved or sliced thin, 1 - serrano pepper, seeded and thinly sliced, 1 tablespoon - red onion, chopped or sliced thin (about ⅛ small onion), 1/2 - apricot, pitted and sliced thin, 1 tablespoon - fresh squeezed lemon juice (about ½ lemon), 1 tablespoon - fresh squeezed lime juice (about ½ lime), 2 tablespoons - sunflower, avocado, or olive oil, 1/4 cup - microgreens (we used daikon radish), Pinch of kosher or flaky salt, 1 tablespoon - sunflower, avocado, or olive oil, 1/2 teaspoon - smoked pimenton or paprika,
The Current Recipes
Fan Created

Apricot Serrano
Barramundi Crudo

  • 15m prep
  • 5m cook
  • Serves 1
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Riesling

  • Perfect for Snacking

  • Perfect for Dining Solo

Ingredients

For the Crudo:
  • 2-3 ounces skinless fresh barramundi fillet cut into ½ inch slices or pieces
  • 1 radish, trimmed and shaved or sliced thin
  • 1 serrano pepper, seeded and thinly sliced
  • 1 tablespoon red onion, chopped or sliced thin (about ⅛ small onion)
  • 1/2 apricot, pitted and sliced thin
For the Curing Liquid:
  • 1 tablespoon fresh squeezed lemon juice (about ½ lemon)
  • 1 tablespoon fresh squeezed lime juice (about ½ lime)
  • 2 tablespoons sunflower, avocado, or olive oil
To Finish:
  • 1/4 cup microgreens (we used daikon radish)
  • Pinch of kosher or flaky salt
  • 1 tablespoon sunflower, avocado, or olive oil
  • 1/2 teaspoon smoked pimenton or paprika

Lose the stove. Keep the heat.

Ready in just twenty, Apricot Serrano Barramundi Crudo is flame-free but flavor-full!  Top notes of spicy serrano pepper marry sweet apricot and buttery barramundi cured with citrus. Recipe, food styling, and photography for this naturally-cured fish comes courtesy of Our Name is Farm.

  1. Step 1 Add all prepped ingredients of the curing liquid to a small bowl and mix, then add the barramundi fillet slices, and set aside for 5 minutes. Strain the fish, and reserve curing liquid.
  2. Step 2 Assemble the barramundi slices on a large, flat plate, in any decorative fashion you please. Then, top with crudo trimmings: red onion, apricot, serrano pepper and radish.
  3. Step 3 In a separate small bowl or cup, mix the finishing oil and smoked pimenton or paprika until a deep red oil (with no clumps) comes together. Drizzle it over the cured barramundi and trimmings, and finish with microgreens. Serve immediately.
  4. Have you seen how easy it is to thaw barramundi quickly and safely? Watch and learn here!

 

Suggested sides
  • Watercress
    Salad
  • Gazpacho
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