Barramundi in Kombu Broth

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


  • 4 180-200g wild fresh saltwater barramundi fillets, skin on
  • 1 bunch 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 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 beach mustard, leaves picked. If unavailable, use land cress or a strong peppery mustard type leaf.
  • 12 society garlic flowers


  1. 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 heat down very low and partially cover. Simmer for 2.5 hours.
  2. Add bonito flakes, turn off heat and let broth sit for 30 mins. Strain broth, add soy sauce, mirin, cider vinegar, lemon juice and season. Keep broth warm until serving.
  3. 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.
  4. Turn the oven down to 180c. Preheat a large frying pan over medium high heat for a minute or two. Season skin of Barramundi fillets. Place some ghee in the pan and put the fish fillets in the pan, skin side down. Turn heat down to medium low and gently press fish fillets down to ensure skin is in contact with 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 pan, and using a metal spatula turn fish fillets over, place on a flat tray. Roast in the oven for 2-3 minutes or till just cooked through.
  5. Meanwhile warm peas in broth over low heat for a few minutes to cook.
  6. To plate place barramundi in the centre of a large warm bowl plate. Place parsley root and cabbage around fish. Ladle broth and peas into 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…!

Find more of Gaia’s Spa Cuisine Celebrated Recipes by award-winning head chef Dan Trewartha here –