Barramundi with Carrot Ginger Purée and Forbidden Rice

Cook time:
Serves 4 Ingredients: 5 - large carrots, cut into small pieces, 1 - yellow onion, thinly sliced, 2 - knobs of ginger, peeled and minced, 3 - cloves garlic, minced, 1 - shallot, minced, 3 tablespoons - vegetable oil, 2 cups - fish stock, 4 - 5-7-ounce barramundi fillets, skin on, 1 cup - cooked Forbidden Rice, Pea shoots (for garnish), Fried shallots (for garnish),
The Current Recipes
Chef Inspired

Barramundi with Carrot Ginger Purée
and Forbidden Rice

  • 30m prep
  • 30m cook
  • Serves 4
  • RECIPE CREATED BY
    Austin Navarre

  • Pairs with White Wine

  • Perfect for Entertaining

  • Perfect for Friends

Ingredients

  • 5 large carrots, cut into small pieces
  • 1 yellow onion, thinly sliced
  • 2 knobs of ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 tablespoons vegetable oil
  • 2 cups fish stock
  • 4 5-7-ounce barramundi fillets, skin on
  • 1 cup cooked Forbidden Rice
  • Pea shoots (for garnish)
  • Fried shallots (for garnish)

Barramundi with Carrot Ginger Puree and Forbidden Rice

Barramundi, matsutake, shallots, and carrot ginger purée.

Is it any wonder that the beauty of this dish is rivaled only by that of its creators’ commitments to multi-tiered sustainable practices? Recipe by Chef Austin Navarre of Chelsea Farms Oyster Bar, who is featured in our Restaurant Profile on The Current blog this month. Photograph courtesy of Chelsea Farms Oyster Bar.

  1. Step 1Preheat your oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Suggested sides
  • Sauteéd
    Bok Choi
  • Miso
    Soup
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