The following few posts will follow the use of one barramundi served in three services. Besides being a fun way to show a number of uses for one fish, it is also a great way to throw a dinner party around a theme, using one fish as the star. I had thought to post all three services at once, though that gets a bit long. So, today we begin with a raw preparation of barramundi: first service.
One five-pound barramundi
Filet the fish. Take the time to remove the cheeks from the fish and reserve for a chefs snack.
Remove the pin bones from the fish and then remove the skin and scrape it clean of all flesh. Season the skin with kaffir lime salt and set aside in the refrigerator. Remove the belly section from each filet and set aside together. Take the loins of both filets and trim the tip and tail from each, reserving these pieces for tartare. Wrap both loins of fish tightly in plastic wrap and chill till firm and ice cold.
Sliced and Minced Barramundi with Hot Vinaigrette
16 slices of barramundi (8 from each loin of fish)
Barramundi trim reserved from breaking down the whole fish, run through a coarse food mill.
1 tablespoon of minced ginger
1 tablespoon of minced garlic
2 tablespoon of sliced scallions
3 tablespoons of soy sauce
Juice and zest of one lime
4 tablespoons of argan oil
Fleur de sel
Pulp from two ripe passionfruit
Four slices of grilled sourdough bread
Lay the slices of barramundi on a plastic wrap lined plate. The barramundi trim is passed through a food mill to yield a fine minced fish without any sinew. Brush the slices of fish with the argan oil, then the soy sauce and finely sprinkle with the sliced scallions. Just before serving season the slices with fleur de sel. Meanwhile mix the ginger, garlic, remaining scallions, soy sauce, argan oil, lime juice and zest and passion fruit pulp together. Use this to mix with the minced barramundi. You may not need all of this dressing for the fish. Once the fish is dressed, season with a few sprinkles of fleur de sel. Place the minced fish in the center of each of four plates. Top with the slices of barramundi. Serve the grilled toast on the side.