Barramundi recipe

Commonly found in the oceans surrounding Sri Lanka, Barramundi is a type of Sea Bass that is renowned for its succulent taste. The fish can be prepared in many ways and no matter how you cook it, the result is extremely palatable! Inspired by the recipes of popular resort properties the likes of Heritance Negombo, here is a dish with the star ingredient being Barramundi, which you can prepare from the comfort of your home.

Ingredients

fish – barramundi							100gm

Desicated Coconut -Cleaned -Pkt					5gm

Almond Sliced  							5gm

Bockchoy							30gm

Lime Juice							10ml

cauliflower puree

Cauliflower  Nuwara Eliya						20gm

Milk - Fresh  Ambewella  (Plain) -Pkt. Ambewellla		30ml

Bombay Onion							5gm

Garlic								5gm

Celary								5gm

Bay Leaves 							1gm

café de Paris butter

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Anchovie Fillets  							3gm

Garlic								3gm

Cajun Seasoning							3gm

Gherkings Koelman 						3gm

Dill								3gm

Thyme								3gm

Parsley								3gm

v Rosemary Leaves 						3gm

Paprika Powder Sweet						3gm

Pepper Powder - Black -Cleaned					3gm

Chilli Powder -Cleaned						3gm

Capers In Vinegar						3gm

Salt -Refine Free -A  Link 						to taste

Butter								25gm

Method of preparation

1.	Clean and fillet the Barramundi, season with salt pepper and lime juice

2.	heat a non-stick pan with some oil and slowly cook the fish on both sides

3.	make the almond and coconut crush, apply on top of the fish. and place it in an oven for 5 minutes under 180 degrees Celsius

4.	boil and blanch the bockchoy and saute with some chopped garlic

5.	boil the cauliflower and make the puree using the mentioned ingredients

6.	make the café de Paris butter with the mentioned ingredients(mixed all together)

7.	neatly arrange on a plate and serve