Summer fish dish: Barramundi with lime

August 19, 2008 12:00:00 AM PDT
Chef Luke Mangan and owner Anna Weinberg of South Food and Wine Bar share this delicious recipe for barramundi with heirloom tomato salsa and burnt lime.

Roselle Spiced Barramundi With Curried Heirloom Tomato, Cannellini Beans, and Burnt Lime

  • 4 Fillets of Barramundi (about 6 0z. each)
  • 2 tbsp. Canola oil or grape seed oil
  • 2 tbsp. Herbies Bomain Roselle spices
  • Kosher salt
  • 4 heirloom tomatoes Skinned and cut into bite size pieces(mixed variety) Curry paste (recipe fo
  • ows)
  • Cannellini beans (recipe follows)
  • 6 leaves of fresh basil ripped
  • 6 leaves of fresh mint ripped
  • 2 limes cut in half with the ends trimmed off
  • Cilantro sprouts
  • Extra Virgin Olive Oil
FOR THE TOMATOES
Bring 2 qts. of water to a light boil. Cut small, skin deep, crosses on the bottom of the tomatoes, and cut the core out of the top. Put the tomatoes in the boiling water for about ten two fifteen seconds, then pull out of the boiling water, and immerse the tomatoes in ice water. When they are cool, pull the skin off of them and cut them into bit size pieces. (Perfectly ripe tomatoes work best for this process, the skin will not pull away the flavorful meat that lies beneath when the tomato is perfectly ripe. Remember never refrigerate your tomatoes.)

FOR THE CANNELLINI BEANS

  • 1 lb. Fresh cannellini beans (not canned)
  • 1 qt. vegetable stock
  • 1 small yellow onion (peeled and cut in half)
  • 1 small carrot (peeled and cut in half)
  • 1 rib of celery (cut in three large pieces)
  • 10 sprigs of thyme
  • 2 fresh bay leaves
  • 1 shallot
  • 1 clove of garlic
  • 1 branch of basil
  • ¼ cup extra virgin olive oil
  • 1 tbsp. salt
In a medium sauce pan, sweat the onion, celery, carrot, and shallot, in a little bit of olive oil, when they are translucent, add the beans, thyme, bay leaves, garlic, vegetable stock and olive oil. Bring to a boil and reduce to a simmer stirring about every two minutes. Cook the beans until they are tender. Remove from heat, then add salt and basil. Allow to cool, then pick out all the vegetables and herbs, and drain before using.

FOR THE CURRY PASTE

  • 3 small diced shallots
  • 2 small diced red jalapeños
  • 3 small diced leeks
  • 6 cloves of crushed garlic
  • 1 tsp Herbies vegetable curry powder
  • 1 tsp kosher salt
  • 2 tbsp. extra virgin olive oil
In a small sauce pan, combine shallots, jalapenos, and leeks with the olive oil and sweat until cooked through. Add garlic, cook it until it starts to smell like garlic, then add curry powder and cook for 2 minutes. Finish with salt.

Method
After you beans are cooked, your tomatoes are skinned and cut up, and your curry paste is made, Take a large sauté pan and put over medium high heat. Season your barramundi with salt on both sides. Put the canola or grape seed oil in the hot pan and when it is nearly smoking (very hot) put your barramundi in, skin side down, being careful not to crowd them. Put the Bomain Roselle on the meat side of the fish, and when you start to see browning edges, lower the heat to medium low.

In another large sauté pan on medium heat, add tomatoes and the curry paste with a pinch of kosher salt. When the tomatoes are cooked, add the cannellini beans, fresh basil, and mint and cook for about two minutes. Burn the lime halves either on the bbq or in a very hot sate pan and set aside. Fish is cooked when the flesh is opaque.

Season your tomato stew with a pinch of kosher salt. Put it on the plate first, then put your cooked barramundi over the top of the stew and top with cilantro sprouts, a drizzle of olive oil and your burnt limes. Make sure to mention to your guest that the lime is meant to be squeezed over the top of the entire dish.

Wine pairing: Forrest Estate NZ ReislingL Sold on the South website: www.southfwb.com

South Food and Wine Bar
330 Townsend St
San Francisco, CA 94107
(415) 974 5599
info@southfwb.com
www.southfwb.com

Around the world with Luke Mangan
Join internationally renowned Aussie chef and South owner Luke Mangan for a trip around the world. Among the four courses, you'll experience tastes from Luke's three restaurants: Glass in Sydney, Salt in Tokyo and of course South in San Francisco. Each course will be matched with fine wines from Australia and New Zealand. Click here to see the menu and wines for the evening.

Where: South food + wine bar, 330 Townsend St, San Francisco

When: Tuesday August 19

How: $95 per person. RSVP to info@southfwb.com or (415) 974 5599; please include a contact number so we can call you to confirm your reservation time and for a credit card to hold your space.

About Luke Mangan - Chef / Restaurateur
In July 2001, Luke was appointed guest Food Editor for The Sydney Morning Herald and The Melbourne Age. Luke's column 'eat in' drew on his experience of writing recipes for the home cook, and shared insider tips from the professional kitchen. The column proved so successful, Luke was appointed Food Editor in January 2002 until March 2004, running every week in the Good Living section of The Sydney Morning Herald and Epicure of The Melbourne Age. Luke was recently appointed one of the Healthy, Active Ambassadors to Promote a healthy and active Australia with some great fellow Australians.

Luke won the Chef's Category in the GQ Men of the Year Awards 2003. Luke is heralded as one of Australia's best chefs and highly regarded internationally as a shining example of the excellence of Australia's food and wine culture. This is a direct result of Luke's firm training in the classics and his commitment to excellence, and ensured the ongoing success of his restaurants.

After meeting Richard Branson when dining at Salt, Richard invited Luke to cook for him on Necker, his private island, as a celebrity guest chef. Shortly afterwards, in December 2004 Richard announced that Luke was the senior consultant for the Virgin Atlantic on the Sydney to London leg. After a year of a successful cooperation, Luke has become a consultant for Virgin Group.

An exciting new national award, The Lexus Appetite for Excellence Award was initiated by Luke and Lucy Allon, his business partner in February 2005. Their intention in establishing this award is to contribute something back to the restaurant and catering industries, providing the framework and opportunities for outstanding young chefs & service staff to be rewarded and assisted in reaching their full potential in their careers.

More on Luke Mangan: www.lukemangan.com


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