Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.
• Prep time: 35 minutes
• Cook time: 1 hour and 10 minutes
• Yield: Serves 3
• tomato-chilli pickle
• 30gm brown sugar
• 120ml vegetable oil
• 1/2 tsp chilli powder
• 1 tsp ground turmeric
• pinch of ground cloves
• fried curry leaves, to serve
• 60ml (1/4 cup) malt vinegar
• 2 tsps brown mustard seeds
• 1 tbsp finely chopped ginger
• 5 garlic cloves, finely chopped
• 4 small red chillies, finely chopped
• 150gm (1/2 cup) thick plain yoghurt
• 1kg ripe tomatoes, peeled and chopped
• 6 barramundi fillets (100gm each), skin-on
• 1 tbsp cumin seeds, dry-roasted and ground
- For tomato-chilli pickle, simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced (8-10 minutes), cool then blend with garlic, chilli and ginger in a food processor until smooth. Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes. Simmer over low-medium heat, stirring occasionally, until tomato breaks down (45-50 minutes). Add brown sugar and 1 tbsp sea salt, simmer for another 5 minutes, then check seasoning and adjust if necessary. Transfer to a container, cool, cover and refrigerate until required. Makes about 500ml. Pickle will keep for a month.
- Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil. Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).
- To serve, spread 1 tbsp yoghurt on the centre of each plate, top with fish, tomato-chilli pickle and fried curry leaves, and serve hot.
This great family recipe is thanks to Gourmet Traveller at https://www.gourmettraveller.com.au/recipes/chefs-recipes/spiced-barramundi-with-tomato-chilli-pickle-8538