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