Crispy skin bar­ra­mundi

Chef: Zak Wil­son Restau­rant: Lure Restau­rant tomato, fennel, co­rian­der, gar­lic and rice

Port Douglas & Mossman Gazette - - FRONT PAGE -

against it. Re­turn sauce to stove top add co­rian­der, check sea­son­ing and nap your fish. Ball up some of the shaved fennel and place next to fish. To gar­nish add grilled lime, lime leaf and thai basil. Fi­nally driz­zle a bit of EVOO and serve.

4 x 160g bar­ra­mundi, skin on 4 tsp fennel seed 3 tbs gar­lic, crushed 500g tomato puree 1 bch co­rian­der, chopped 2 limes, halved 4 Thai basil tips 2 lime leaf, chif­fon­nade (finely sliced) 1 fennel bulb, sliced Ex­tra vir­gin olive oil Salt Jas­mine rice

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.