I sourced some Barramundi from Australia. The fish is very versatile and can take on a lot of different flavor combinations. It is prized for it’s flaky, sweet meat and a great price point for me. It is a great alternative to 3#-4# Wild Striped Bass. I really love to pan roast this fish, the texture contrast plays a key role in the overall dish. It is best to first blanch the fish in a flavored stock, thus condensing the skin. This will give a more uniform layer of crispness when roasting. The Chinese have been doing this for century’s with peking duck. I took some inspiration from Mediterranean ingredients. The dish has chickpeas, capers, tomatoes, bay shrimp and basil. The 2 forms of chickpeas: hummus and blanched. I made a quick tomato fondue using an infused olive oil and then added some bay shrimp until cooked to complete the method. The basil was pureed and capers were fried. Everybody loves a menu item they feel they already know!
