GRILLED BARRAMUNDI RECIPE RECIPES

Steps:

• Preparation 1 Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers.2 Rinse fillets and pat dry with a paper towel. Slice fish into strips about 1 inch wide and the full width of the fillet.3 Skewer one piece of fish in two places to securely hold it on each skewer (the skin is very tough when it’s raw and you may need a small knife to start each hole.)4 Place a couple pieces of pepper on each skewer, too. When all the skewers are complete, lay them on a plate or platter and spoon the oil marinade over them. 5 For more flavor, cover and refrigerate for half an hour.6 Just before grilling, spoon any remaining marinade over the fish one more time. 7 Place on a hot grill and cook for two minutes. 8 Turn and cook one or two more minutes. 9 Avoid flames as they will burn the bamboo skewers. Source: Australis Barramundi

Steps:

• In a large saute pan, heat 3 tablespoons sesame oil over medium heat. To pan, add the chopped shrimp, chopped scallops, shallots and garlic. Cook until lightly golden. Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes. Stir in the water and 1 cup cilantro and bring to a boil. Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes. Strain liquid and discard solids. Reserve the liquid.
• Preheat grill or grill pan.
• Combine the remaining cilantro, the basil, green onions and carrot in a bowl. Set aside.
• Season the fillets with salt and pepper. Grill until tender and flakes easily. Set aside.
• Meanwhile, in a small bowl, toss the whole shrimp and scallops in wasabi and season with salt and pepper. In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat. Cook the whole shrimp and scallops until golden on both sides. Set aside.
• Place 1/4 teaspoon of the chili sauce in the bottom of each soup bowl. Ladle some of the broth into each bowl. Stir to gently mix the broth and the chili sauce. Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop. Garnish with chopped cilantro, basil, green onions and carrot mixture. Serve immediately.