Pan Seared Barramundi, Braised Fennel, Chicken Essence

Blucurrent fish in collaboration with world renown Mag’s kitchen winner of 21 travellers choice award is showing you how to pan fry a perfect Barramundi. Read on or come and enjoy her cooking experience personally.

* Blucurrent Barramundi Filet
Season with sea salt & some olive Oil
On a hot skillet, place fish skin down, lower temp after a minute & continue to let it sear for another 2-3mins until skin is crispy, then flip to the other side for 30 seconds to sear
Finish fish off in the oven for 2 minutes, skin up

* Braised fennel
Cut fennel #cross, lengthwise in 5mm thick
Prepare braising juice.
Chicken stock, 2 table spoons lemon juice
1 tablespoon butter.

You will need concentrated chicken stock, best if you use chicken wings. Roast the chicken wings (4 PCs) in oven at 200deg till it browns for 30mins, in a saucepan, prepare 10 cups of water with some vegetable mirapoix (I like leak & carrots) then put in the roasted wings & boil till bones are all soft & get a rich brown stock -strain
Put fennel in braising liquid and let it sit there on low heat for about 15-20 minutes until soft and wilting
Plate the fish skin side up, you can also garnish with some charred lemon slices and any other grilled vegetables.

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