This a Spanish and Moroccan inspired fish recipe that is lovely with couscous or rice. Raisins add residual muscat-like sweetness to the vegetable stew and counters the acidity of the tomatoes to provide overall balance of the dish.
The original recipe by Chef Eric Low, owner & Chef at Lush Epicurean contains wine but I modified a bit to make it halal dish. As well as chorizo, if the original version is not halal but now in Malaysia, there is beef chorizo which is definitely halal.
Pan-Fried Barramundi Fillet On Braised Sugarloaf Cabbage With Raisin & Beef Chorizo
Ingredients ;
60 g Natural & Golden Raisin
60 ml olive oil
2 cloves garlic, chopped
50 g onions, chopped
80 g beef chorizo, sliced
150 g sugarloaf cabbage, sliced
100 g tomatoes, diced
2 g smoked paprika
5 g cumin powder
200 ml chicken stock
20 g pine nuts, toasted
4 pcs barramundi fillet (140g each)
pinch of salt and pepper
Garnish
- plain yogurt
- pesto sauce
- chervil and purple shiso
Method
- Heat olive oil in a pan, then saute garlic and onions until fragrant. Add chorizo and cook briefly. Add cabbage, tomatoes, raisins, smoked paprika and cumin.
- Pour in chicken stock and bring to a boil. Simmer for 10 minutes, the season with salt and pepper.
- Season barramundi fillets with salt and pepper. Heat up frying pan and cook both sides for 2 minutes (skin-side down first). Set aside and keep warm.
0 Comments