Step 2Heat your oil in a pan and drop in garlic, shallot and ginger until they’ve bloomed. Add the onion, carrots and fish stock. Bring to a simmer and cook until soft.
Step 3Strain the mixture and reserve the liquid. Puree the carrots in a blender using the cooking liquid to correct or adjust the consistency. Season with salt and pepper to taste.
Step 4Place the barramundi skin side down in a hot (almost smoking) pan. Press down on the fish so that it doesn’t rise up and you sear the skin completely, about two minutes. Flip over and finish cooking in a 450 degree F oven for 3 to 5 minutes or until done.
Step 5Smear the carrot puree on the plate. Add a scoop of Forbidden Rice on top of the puree, and place the fish on top of the rice. Garnish with pea shoots and fried shallots.
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