Australian Seafood Recipe Book

The ultimate Australian seafood bible Lambs Ears and …

WEBOct 27, 2016 · Ling burgers – Images and recipes from Australian Fish & Seafood Cookbook by Susman, Huckstep, Hodges and Swan (Murdoch …

1. To prepare the barramundi fillets for pan-frying with crisp skin, lay them on a work surface and dust the skin sides with the rice flour. Place each fillet, flesh side down, on a sheet of baking paper large enough to cover the fillet.
2. Heat a large cast-iron or heavy-based frying pan over medium–high heat (or two smaller pans – it’s essential that the fish is not overcrowded in the pan; see note) and add the ghee. When the pan is hot and the ghee translucent, place the fillets in the pan, skin side down, leaving the paper on the flesh side. Place a 1 kg (2 lb 4 oz) weight – such as a heavy pot or another pan – on top of the fillets and cook for 4 minutes, lifting the weight once or twice then moving the fillets gently around the pan so they don’t burn. Reduce the heat to low. Remove the weight and the paper, then, using a spatula, gently flip each fillet to quickly seal the other side. (Cooking times may vary depending on the size of the fish from which the fillets were cut; for more information, see page 437.)
3. Serve the barramundi immediately, skin side up, with the crushed peas, sour cream and a liberal pinch of sea salt on
4. the fish skin. Add a splash of lemon oil over the sour cream.

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