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.

RecipesAll recipesChef InspiredBarramundi with Carrot Ginger Purée and Forbidden Rice