Chef Inspired
Pastrami Spice-Cured Barramundi
with Black Garlic Schmear
- 15m prep
- Serves 4
Pastrami Spice-Cured Barramundi
-
RECIPE CREATED BY
Joe Sasto -
Pairs with Coffee
-
Perfect for Brunch
-
Perfect for Couples
Ingredients
2
tablespoons
black peppercorn
1
tablespoon
coriander seed
2
tablespoons
brown sugar
1
tablespoon
smoked sweet paprika powder
2
teaspoons
garlic powder
2
teaspoons
dried onion
½
teaspoon
mustard seed
½
teaspoon
mustard powder
½
teaspoon
crushed red chilli peppers
2
tablespoons
kosher salt
12
oz
The Better Fish® Barramundi Skinless Fillets
thawed
thawed
8
oz
cream cheese
6
oz
sour cream
1
tablespoon
black garlic
2
ea
lemon zest
salt
Nutrition per serving
| Calories | 420kcal | 21% |
|---|---|---|
| Fat | 30 | 43% |
| Carbs | 18 | 7% |
| Sugars | 10 | 11% |
| Protein | 22 | 44% |
| Sodium | 500mg | 25% |
| Fiber | 3 | 11% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 420kcal | 21% |
|---|---|---|
| Fat | 30 | 43% |
| Saturated Fat | 16 | 80% |
| Trans Fat | 1 | 100% |
| Monounsaturated Fat | 7.54 | 754% |
| Polyunsaturated Fat | 1.51 | 151% |
| Carbs | 18 | 7% |
| Fiber | 3 | 11% |
| Sugars | 10 | 11% |
| Protein | 22 | 44% |
| Cholesterol | 100mg | 33% |
| Sodium | 500mg | 25% |
| Calcium | 160mg | 20% |
| Magnesium | 30mg | 8% |
% Daily Value*
| Potassium | 580mg | 17% |
|---|---|---|
| Iron | 1.4mg | 10% |
| Zinc | 0.8mg | 8% |
| Phosphorus | 140mg | 20% |
| Vitamin A | 560mkg | 70% |
| Thiamin B1 | 0.04mg | 4% |
| Riboflavin B2 | 0.28mg | 20% |
| Niacin B3 | 0.3mg | 2% |
| Vitamin B6 | 0.14mg | 10% |
| Folic Acid B9 | 10mkg | 5% |
| Vitamin B12 | 0.2mkg | 8% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 7.5mkg | 150% |
| Vitamin E | 1.2mg | 10% |
| Vitamin K | 11mg | 15% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
3.3
/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 3 | 11% DV |
| Protein 22 | 44% DV |
| Calcium 160mg | 20% DV |
| Magnesium 30mg | 8% DV |
| Potassium 580mg | 17% DV |
| Iron 1.4mg | 10% DV |
| Vitamin A 560mkg | 70% DV |
| Vitamin C 5mg | 6% DV |
Nutrients with negative impact
| Saturated Fat 16 | 80% DV |
| Trans Fat 1 | 100% DV |
| Carbs 18 | 7% DV |
| Sugars 10 | 11% DV |
| Cholesterol 100mg | 33% DV |
| Sodium 500mg | 25% DV |
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
Instructions
Make the Pastrami-Cured Barramundi
Step 1
Toast whole spices in a dry pan until fragrant.
Step 2
Coarse grind in a spice grinder.
Step 3
Combine ground spices with remaining ingredients and keep in an airtight container.
Step 4
Thaw 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 5
Once cured, remove excess cure (optional) and slice thinly.
Make the Black Garlic Schmear
Step 6
Whip together sour cream and cream cheese.
Step 7
Stir in seasonings and aromatics.
Step 8
Taste, adjust and store in an airtight container until ready to use.
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