Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Crispy Skin Barramundi with Chermoula on Puy Lentils with Ginger, Turmeric and Raisins
Wonderful compliment of full flavours for the Barramundi and Lentils
For the Lentils
1 ½ Cups Puy lentils
¼ Cup olive oil
2 small shallots, diced
2 garlic cloves, diced
½ Cup raisins
1 x Tablespoon fresh ginger, grated
2 x Teaspoons turmeric. To order turmeric go to Spices
½ Cup Chopped Italian sundried tomatoes (packed in oil)
1 x Cup dry white wine
Pepper to your taste
½ Cup chopped Italian parsley, plus more for garnish
For the Barramundi
4 x Barramundi skin on fillets
5 x Teaspoons Moroccan Chermoula Spice Flavours - refer Spice Blends
Sea Salt for salt reduced recipe
For the lentils,
Rinse lentils under cold water then add lentils to a large pot of boiling water, then lower heat and cover. Cook for 20 minutes or until tender but still a little firm. Remove lentils from heat and drain any excess liquid.
Add olive oil to a saucepan and heat over medium. Add shallots and garlic and cook until soft and clear. Add raisins, ginger, spices, sundried tomatoes, and dry white wine and cook until liquid has reduced by half.
Then add the lentils to saucepan and toss with chopped Italian parsley. Cover to keep warm.
For the Barramundi
Thoughts on successfully crisping the Barramundi Skin
Amazingly simple and successful if the following rules are followed:
Always, always make sure your fish is dry. It will not crisp if moisture remains Use a paper towel and some spare time to liberally pat dry, then refrigerate for at least 30 minutes.
Coat the base of a heavy based pan with extra virgin olive oil and bring up the temperature to just before smoking.
Then season the fish skin with salt (essential to draw out any moisture from the fish when frying) and your selected spices - we recommend our softly spiced SpiceOn Moroccan Chermoula Spice Rub. A perfect, natural spice blend for the fish - for full details go to SPICE BLENDS
Gently place the fish skin side down and to the second essential; make sure all of the fish skin is in contact with the pan - you may have to gently press down with a spatula.
Continue to cook until you can see the browning of the edges of the skin side then gently flip over and cook for around two minutes. If you are using spices or a spice blend it is a good move to season the under side of the fish for the full flavour.
And for the last rule. Do NOT move the fish about when cooking each side !
You will now have the perfect crispy skinned fish to build your dish.
Important: The Barramundi must be very dry. Pat dry then refrigerate for 35 minutes to remove any remaining moisture
Comments: For the salt reduced team, add a little salt to the Chermoula Spices