2-3 ouncesskinless fresh barramundi fillet cut into ½ inch slices or pieces
1radish, trimmed and shaved or sliced thin
1serrano pepper, seeded and thinly sliced
1 tablespoonred onion, chopped or sliced thin (about ⅛ small onion)
1/2apricot, pitted and sliced thin
For the Curing Liquid:
1 tablespoonfresh squeezed lemon juice (about ½ lemon)
1 tablespoonfresh squeezed lime juice (about ½ lime)
2 tablespoonssunflower, avocado, or olive oil
1/4 cupmicrogreens (we used daikon radish)
Pinch of kosher or flaky salt
1 tablespoonsunflower, avocado, or olive oil
1/2 teaspoonsmoked 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.
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.
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.
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.