Crazy water, or acqua pazza, is an Italian herbed broth usually used to poach fish. And barramundi is the perfect fish for poaching. First make sure your fish is cleaned well and score each side. Season with salt and freshly ground black pepper and place some parsley, mint and fennel tops in the cavity. Set…… Continue reading barramundi in crazy water
Tag: whole fish
Balinese baked fish + asinan sayur
Try this delicious recipe, by Justine Scholfield, with barramundi or snapper. Preheat your oven to 180°C (350ºF). Heat ¼ of a cup of coconut oil in a large frypan over high heat. Add 6 finely chopped purple shallots, 6 finely chopped cloves of garlic, a finely chopped 5cm piece of ginger, 5 very finely sliced…… Continue reading Balinese baked fish + asinan sayur
steamed whole fish with ginger
This delectable and surprisingly simple Cantonese dish is usually served on special occasions as part of a banquet or for a family gathering. Thomas cooked this using a 650g (1½ lb) snapper but sea bass, coral trout or flounder will work well too. The steaming of the fish is simple. Make sure the fish is…… Continue reading steamed whole fish with ginger
michelle picker cooks 