Cha Ca Barramundi, Herb Salad, Burnt butter nuoc mam

Serves 5 x 170g Barramundi Fillets

Marinate

70ml x Oil
70g x Pre sliced lemongrass
40g x Castor Sugar
25g x Peeled Red Onions
20g x Peeled Ginger
15g x Turmeric Powder
25g x Dill
25g x Mint
60ml x Fish Sauce

Method:

In a blender, blend the ginger and onions and lemongrass into a paste, Pulse the remaining ingredients together ensuring not to over blend.

Nuoc Nam

120ml x Water
25ml x Rice vinegar
45g x White sugar
25ml x Lime juice
55ml x Fish sauce
5 single x Cloves garlic, chopped
1 single x Long red chilli deseeded diced into small pieces

Method:

Bring water vinegar and sugar to boil in the saucepan. Remove it then set aside to cool completely

Herb Salad (10 Portions)

2 bunches Chives
2 bunches Dill
2 bunches Spring onion

Wash and juliene the spring onions, wash then roughly chopped dill and chive batons ensuring no stalks are on the dill.

Method:

Place Barramundi (170g portions) into a bowl and cover with marinate. Fan bake in the oven at 180 degrees for 12 - 14 minutes until white juices run clear. Place the salad on the plate scattered so it covers the base of the plate. Place the cooked Barramundi on top of the herbs. Heat the burnt butter nuoc mam up until it is smoking hot and pour overtop of all the salad and the barramundi fillet. Enjoy.