Grilled Australian Barramundi with Desert Lime & Pepper
Grilled Australian Barramundi with Desert Lime & Pepper
The desert lime and pepper sauce is a spin on a traditional Cambodian condiment known in Khmer cuisine for being served with grilled seafood. The acidity of the lime marries beautifully with the fish, and the floral heat and spice of the pepper provides depth.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 250–300g fillet barramundi, descaled
- 200g desert lime
- 2g long pepper
- 1g kampot pepper
- 1g white pepper
- 70g sugar
- 320mL lime juice
- Flake salt, for seasoning
- 20g finely chopped garlic
- 20mL sesame oil
- 1 bunch mustard greens
Method
- Pin bone the fillet and clean up the edges of the fish. Pat the fish dry with paper towels.
- Place the barramundi on a tray or plate skin side up. Leave in the fridge overnight for the skin to dry out.
- To make the lime & pepper sauce, crush the desert limes in a mortar and pestle.
- Toast all three peppers and grind into a powder.
- Dissolve the sugar into the lime juice.
- Add the desert limes and peppers powder to the lime juice and mix.
- To cook the fish, get your coals or barbecue hot.
- Place the fish skin side down over the coals. Use a pan or something heavy to push the fish down and prevent it from bowing up. Once the fish has relaxed, you can remove the weight.
- Season the flesh of the fish with flake salt.
- Cook the fish skin side down almost all the way. Keep an eye on the fish to ensure the skin isn’t burning.
- Just before finishing, flip the fish to complete the cooking on the flesh side. The fish should be cooked to medium. Let the fish rest.
- Chop up the mustard greens, wash and spin them dry.
- In a wok or large heavy-based pan, over high heat sauté the garlic in the sesame oil.
- Add in the mustard greens and sauté quickly.
- Transfer the greens to a serving plate, place the fillet of barramundi on top of the greens skin side up. Season the skin with flake salt.
- Serve the desert lime & pepper sauce on the side for people to help themselves.
- Serve with rice.
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