Barramundi with radish, kohlrabi and coriander
Recipes
This pan-fried fish dish from Hilton Adelaide chef de partie John Wojcik is served with a salad of radish, kohlrabi and coriander dressed with soy lime butter.
“Winter is a perfect time to enjoy any sort of fish, as the cold water causes the flesh to be plumper,” says Wojcik, adding that the fresh salad adds some “summer vibes” to this recipe.
“For a real crowd-pleaser, use a whole fish for your dinner party.”
Serves 2
Ingredients
250g butter
1 x bunch coriander (roots and leaves, both finely chopped)
2 garlic cloves (finely chopped)
1 tablespoon finely grated ginger
1 lime (zest and juice)
50 ml soy sauce
1 kohlrabi
1 bunch red radish
2 x 200g Barramundi fillet (or any similar fish)
Salt and pepper
Method
Place the butter, coriander roots, garlic, ginger, lime zest and soy sauce in a saucepan and bring to a simmer for about 2 minutes. Remove from the heat.
For the salad, wash the coriander leaves and set aside in a bowl. Peel the kohlrabi then slice thinly. Rinse the radish and cut in quarters, depending on size. Squeeze the lime juice over the salad and season with salt and white pepper.
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Season fish with salt and pepper. In a frypan, add a bit of oil and turn the heat to high; when the pan starts to smoke, slowly place the fish skin side down and turn the heat to low. Cook until the skin is crispy (about 2-3 minutes), then flip over to the flesh side and cook for another 5 minutes.
To serve
Arrange the salad on the plate, along with the fish, and drizzle with the soy butter.
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