Barramundi with parsley root, peas, cabbage, sea lettuce in Kombu Broth
The broth with this dish uses local wild-harvested and sundried kelp. Seaweed is an extremely nourishing and healthy ingredient. It is high in protein, minerals, vitamins, iodine and has anti-bacterial, anti-viral and anti-inflammatory properties. Seaweed has been used by cultures with access to the ocean for thousands of years.
Serves 4
Ingredients
- 4 180-200g wild fresh saltwater barramundi fillets, skin on
- 1 bunch of Hamburg parsley root, trimmed and scrubbed. If unavailable, use parsnip
- 1 cup frozen peas
- ½ white cabbage, diced into 2cm pieces
- ½ cup sea lettuce seaweed, leaves picked and torn
- 100g kombu seaweed
- 750ml vegetable or chicken stock
- 4 stalks of lemon tea tree
- 8 dried shitake mushrooms
- 1 packet bonito flakes
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- ½ tbsp. cider vinegar
- ½ lemon, juiced
- 12 sprigs of beach mustard, leaves picked. If unavailable, use land cress or a strong peppery mustard-type leaf.
- 12 society garlic flowers
Method
- Start broth at least 2-3 hours beforehand. Place stock, kombu, dried shitake mushrooms, and lemon tea tree in a saucepan. Bring to a simmer, turn the heat down very low and partially cover. Simmer for 2.5 hours.
- Add bonito flakes, turn off the heat and let the broth sit for 30 minutes. Strain broth, add soy sauce, mirin, cider vinegar, lemon juice and season. Keep broth warm until serving.
- Meanwhile, heat oven to 210c. Place parsley root and cabbage in separate trays, season and toss in a little melted ghee or macadamia oil. Roast cabbage for 10 minutes or until softened and caramelised around the edges. Roast parsley root for 25-30 minutes or until tender and a little browned. Keep vegetables warm until serving.
- Turn the oven down to 180c. Preheat a large frying pan over medium-high heat for a minute or two. Season the skin of Barramundi fillets. Place some ghee in the pan and put the fish fillets in the pan, skin side down. Turn the heat down to medium-low and gently press the fish fillets down to ensure the skin is in contact with the pan. Leave fish fillets in pan for 3-4 minutes or until you can see the edges of the skin have turned a deep golden brown colour. Gently shake the pan, and using a metal spatula, turn the fish fillets over, and place them on a flat tray. Roast in the oven for 2-3 minutes or till just cooked through.
- Meanwhile, warm peas in broth over low heat for a few minutes to cook.
- To plate, place barramundi in the centre of a large warm bowl plate. Place parsley root and cabbage around the fish. Ladle broth and peas into the bowl. Scatter sea lettuce, beach mustard and garlic flowers over vegetables and serve.
We hope you enjoy the passion to grow and cook, as we enjoy the appetite to create and deliver.
Enjoy!
Mitch, Dan & the Gaia Culinary Team
