Gwinganna Barramundi escabeche

Gwinganna Barramundi escabeche

3.8 6 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

brown onion cut into quarters
½
garlic cloves
3
leek trimmed, white part only, cut into pieces (3 cm)
1
celery stalk cut into pieces (3 cm)
1
piece fresh ginger peeled
3 cm
piece fresh turmeric peeled
3 cm
extra virgin olive oil plus 2 tsp extra to drizzle
180 g
tomato paste
2 tsp
dried oregano
1 tsp
fennel seeds
½ tsp
cinnamon quill
1
star anise
3
ground turmeric
½ tsp
ground sweet paprika
¼ tsp
ground cinnamon
½ tsp
ground coriander
½ tsp
saffron threads
1 pinch
orange juice
250 g
rice wine vinegar
125 g
white wine vinegar
60 g
mirin
1 tsp
water
625 g
coconut sugar
30 g
barramundi fillets skinless (approx.140 g each)
6
sea salt to season
ground black pepper to season
cherry tomatoes
6
carrot peeled into ribbons
1
red capsicum finely sliced
1
fennel bulb finely sliced, fronds reserved for garnishing
1
zucchini peeled into ribbons
1

Difficulty

easy

Nutrition per 1 portion

Sodium 134.3 mg

Protein 30.8 g

Energy 2161 kJ / 516.5 kcal

Fat 33.6 g

Fibre 3.2 g

Saturated Fat 5.3 g

Carbohydrates 20.6 g

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