Recipe courtesy of Wish
Pan-Seared Barramundi with "Caruru"
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 105
- Sodium
- 206
- Total: 3 hr
- Prep: 45 min
- Inactive: 45 min
- Cook: 1 hr 30 min
Ingredients
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)
Directions
- 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.
- Divide the reserved stew mixture among 4 bowls, and top each with 1 fish fillet, skin side up. Garnish with cilantro sprigs.