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Gwinganna Barramundi escabeche
Ingredients
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brown onion cut into quarters½
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garlic cloves3
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leek trimmed, white part only, cut into pieces (3 cm)1
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celery stalk cut into pieces (3 cm)1
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piece fresh ginger peeled3 cm
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piece fresh turmeric peeled3 cm
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extra virgin olive oil plus 2 tsp extra to drizzle180 g
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tomato paste2 tsp
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dried oregano1 tsp
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fennel seeds½ tsp
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cinnamon quill1
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star anise3
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ground turmeric½ tsp
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ground sweet paprika¼ tsp
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ground cinnamon½ tsp
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ground coriander½ tsp
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saffron threads1 pinch
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orange juice250 g
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rice wine vinegar125 g
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white wine vinegar60 g
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mirin1 tsp
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water625 g
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coconut sugar30 g
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barramundi fillets skinless (approx.140 g each)6
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sea salt to season
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ground black pepper to season
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cherry tomatoes6
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carrot peeled into ribbons1
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red capsicum finely sliced1
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fennel bulb finely sliced, fronds reserved for garnishing1
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zucchini peeled into ribbons1
Difficulty
easy
Nutrition per 1 portion
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