While pan seared fish fillets are indisputably delicious with just lashings of tangy juice from freshly harvested lemons or with scrumptiously sumptuous wine cream sauces, the sun-kissed months of summer insist their lengthy warmer days are celebrated with servings of ocean harvest every so generously drizzled with a refreshingly light jus decadently layered with simple distinct flavours…
…the perfect accompaniment to the naturally subtly sweet Barramundi flawlessly caramelized ever so gently by searing heat!
2 fillets Barramundi* with skins on
Crack black pepper
40g fresh coriander, retaining only the leaves
25g fresh koo chye**, julienned
1 tangerine, peeled and thinly segmented
¼ red capsicum, deseeded and julienned
For the New Asian Jus:
2 tbsp sesame oil
2 tbsp light soya sauce
2 tbsp lemon juice
1 tbsp sugar
2 pinches ground chilli
* Native to the Indo-West Pacific region from South East Asia to Papua New Guinea and Northern Australia, Barramundi can be substituted with another fresh white fish with a similarly light sweet flesh.
** If unavailable in Asian grocers, switch the South East Asian koo chye to a mixture of chives and red onions or shallots.
- Toss together the coriander, koo chye, tangerine and capsicum, and set aside the salad.
- For the warm New Asian jus, stir the sesame oil, soya sauce, lemon juice, sugar and chilli in a small saucepan over a gentle fire until the sugar has completely dissolved.
- Generously coat both sides of the fish fillets with olive oil, seasoning with salt and pepper.
- Heat a large frying pan over a high flame.
- Sear the fillets skin side down for 4 to 5 minutes until the skins are crisp. Then sear the other side for 3 to 4 minutes until the flesh turns completely white and opaque.
- To plate, place 1 fillet skin side up on a dinner plate and drizzle the New Asian jus over the fish. Then heap salad over and lightly drizzle more jus onto the fresh greens.
- Serve the fillets with the remaining jus in a small sauceboat.