Upgrade your bagels and lox routine with Pastrami Spice-cured Barramundi and Black Garlic Cream Cheese Schmear.
Ready to take your DIY brunch game to the next level? This surprisingly simple and show-stoppingly delicious Pastrami Spice-cured Barramundi with Black Garlic Schmear recipe requires a little bit of a time investment, but not much else. Make sure to thaw the Australis Barramundi fillets out first before you add the spice rub. Recipe, food styling & photography by Chef Joe Sasto.
Make the Pastrami-Cured Barramundi
Step 1Toast whole spices in a dry pan until fragrant.
Step 2Coarse grind in a spice grinder.
Step 3Combine ground spices with remaining ingredients and keep in an airtight container.
Step 4Thaw and pat dry Australis Barramundi fillets. Generously cover with the spice rub. Wrap with plastic wrap and allow it to cure for 4-48 hours.
Step 5Once cured, remove excess cure (optional) and slice thinly.
Make the Black Garlic Schmear
Step1Whip together sour cream and cream cheese.
Step 2Stir in seasonings and aromatics.
Step 3Taste, adjust and store in an airtight container until ready to use.