Pan-Seared Barramundi with "Caruru"
- 8 smoked shrimp, chopped, and shells reserved
- Pinch salt
- 1 red onion, diced
- 4 cloves garlic, slivered
- 1 chile, minced
- 2 tablespoons grated ginger
- 1 stalk lemongrass, minced
- 2 to 3 tablespoons butter, plus 2 tablespoons butter
- 1 red pepper, diced
- 1 cup chopped okra
- 2 tomatoes, diced
- 1 bunch cilantro, leaves chopped, plus additional sprigs for garnish
- 1 lime, juiced
- 1/2 cup crushed cashews
- Oil, for searing
- 4 (5-ounce) barramundi fillets, skin on (may substitute sea bass or halibut)
Preheat the oven to 500 degrees F.
Toast the shrimp shells in a dry saucepan over medium-low heat until fragrant and color has developed. Cover the shells with water, add a pinch of salt, and simmer for 45 minutes over low heat, to form a stock. Strain the stock through a sieve and set aside.
In a large pot over low heat, sweat the onion, garlic, chile, ginger, and lemongrass in 2 to 3 tablespoons butter for 2 minutes. Add the red pepper and sweat for 1 minute more. Add the okra and shrimp stock. Simmer the mixture for 30 minutes, adjusting the seasoning as desired. Fold in the tomatoes, chopped cilantro, remaining 2 tablespoons butter, lime juice, and cashews. Remove from heat and reserve.
Heat a large oven-safe skillet over medium-high heat. Add enough oil to thinly coat the bottom of the skillet, and let oil heat. Add the fish, skin side down, and sear for 3 minutes. Then place the skillet in the oven and roast the fish for several minutes, or until it reaches your desired level of doneness.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Rachael Ray
Recipe courtesy of Robin Miller