This is a dish I have been serving at the restaurant for the last couple of days and it has been very well received.

So I thought it would be the nice thing to do to put the recipe up for all to see… it would pretty much impress the fuck out of any dinner guests you may have coming for a meal, and is relatively easy if you can cook a piece of fish and work a deep frier or something similar. Multi tasking is definitely in the vocab of a good chef, so it’s not gonna hurt for you to do it too.

The main focus it a kick ass piece of fresh fish and a bit of other wanky shite to make you look like a champ. Trust me here… you will look good.

Like I say below, if you have never made nori rolls before, now is probably not the time to start. Save that for a little later when you’re effing around making lunch for yourself.

 

Oven roasted Barramundi – Japanese inspiration

tempura nori roll of king prawn, soba noodle and wakame salad, Japanese mayonnaise

 

 

For the fish

4x 180g fillets of barramundi

Or, as always, whatever is fresh and lovely. A fish that is almost beckoning you in as sirens would to sailors of times gone by… try to get all your fillets from a similar cut on the fish eg. Tail or middle, as this means they will all cook for the same time and you don’t have to piss around with different cooking times…

 

A lttle oil, some seasoning and a non-stick pan is all you need from here.

 

For the nori roll

1 cup sushi rice, cooked to packet instructions

4 large king prawns, shell and poo poo vein removed, marinated in a splash of teryaki or sweet soy for 10 minutes

4 lengths of shallot, hollow part only, the length of a nori sheet (this will make sense in aproximately 42 seconds

4 nori sheets

sushi vinegar to season

tempura batter or panko breadcrumbs

 

Have you made nori rolls before? No. Well you might want to go down to your local sushi train and buy a few off them. It will probably save a lot of heart ache in the long run. I will tell you how to make then another day, I promise…

 

Cook the sushi rice, season with the vinegar and cool.

Cook the prawns, cool and chop roughly.

Combine rice and prawns and get it ready to roll the nori. Put a spring onion through the middle so it will make a hollow center when you roll it and look really cool.

Roll that bad boy.

 

For the wakame and soba noodle salad

¼ pack soba noodles, cooked to packet instructions and cooled in iced water

2 Tbls dried wakame seaweed, rehydrated in cold water

½ carrot, peeled and julienned. Proper fine. No skimping here.

¼ cup bean sprouts

2 Tbls light soy sauce

2 Tbls mirin

2 Tbls sesame oil

2 Tbls toasted sesame seeds

 

Combine all these ingredients to make a lovely little salad.

 

To serve

Japanese mayonnaise, ask for it if you don’t know what it is. It’s seriously delicious…

Fresh lemon or lime

 

 

Now do it…

Put the salad together.

Cook the fish until it is done to beautifulness.

Dip the nori rolls in the batter or through some flour, egg and breadcrumbs, and fry until golden loveliness.

Plate up like I have done in the photo. With or without the wanky swish of mayonnaise…

As always, good luck.