27-9 oz barramundi fillets, skin-on, scored and halved
3 tablespoons and 1/4 cupoil
2large globe artichokes, turned
10pieces garlic chives, tops cut into 1" lengths, ends reserved
3 tablespoonsbutter, divided into 1 tablespoon and 2 tablespoon portions
2 ouncesmushroom stock
2 tablespoonsdried black trumpet mushrooms, pulverized into powder
Salt and pepper
Pinch of lemon zest julienne, soaked in lemon juice
Pinch lemon thyme leaves
A fusion of flavors and textures, this dish reflects the unique style that Chef Anita Lo is so highly regarded for. Recipe courtesy of Anita Lo, Executive Chef of Annisa.
Step 1 Place the turned artichoke hearts with the lemon juice in a small saucepot. Cover with tap water, salt the water and bring to a boil.
Step 2 Simmer the artichoke for about 20 minutes until tender.
Step 3 Drain the pot and place cooked artichoke on a cutting board. Allow the artichoke to cool, and then cut into quarter-inch slices.
Step 4 To make the garlic chive oil, first blanch the ends of the garlic chives. Put them into a blender with the oil, salt and pepper and run until smooth. Strain the mixture through a fine mesh sieve. Taste and adjust seasonings as needed.
Step 5 To make the black trumpet sauce, place the mushroom stock and powdered black trumpets into a small saucepan and bring to a boil. Add 2 tablespoons of melted butter and whisk to emulsify. Season to taste with lemon, salt and pepper, and place in a warm area.
Step 6 Heat up a large sauté pan over high heat.
Step 7 Season the barramundi fillet on both sides with salt and pepper.
Step 8 Add the oil to the pan, and when it begins to smoke, add the barramundi, skin side down. Immediately press down on the fillets with a spatula to keep them from curling. The fish should relax within 30 seconds.
Step 9 Turn down the heat to medium-high and cook until the edges of the fish turn golden brown.
Step 10 Flip over the fish and cook until meat is opaque throughout.
Step 11 As the fish finishes cooking, place the sliced artichokes in a pan with the garlic chive tops and add a little water, butter and salt. Bring to a boil just until the chives turn bright green and the artichokes are heated through.
Step 12 To plate, divide the artichoke mixture between two warm plates, mounded in the center. Circle with the black trumpet sauce and dot with the chive oil. Top the barramundi with lemon thyme and lemon zest as garnish. Serve immediately.