Fish Entrees

Barramundi lettuce cups with finger lime

Name: Fish lettuce cups recipe
Yield: 25 canapes
Ingredients: 25 baby cos lettuce leaves, chilled (see notes); Chopped macadamias or sandalwood nuts, toasted and chopped; Pearls of 3 finger limes, to sprinkle; 2 tsp extra virgin olive oil, plus extra to drizzle; 250g barramundi fillet, skin off; 30.00 ml whole egg mayonnaise; 20.00 ml finely chopped chives; 20.00 ml lemon juice; 2 tsp finely chopped dill; 1 long green shallot, finely chopped; 1/2 tsp finger lime powder or pearls of 6 fresh finger limes; 1/2 tsp each ground saltbush, ground pepperberry leaf and dried sea parsley; Native succulents like samphire or pig face, to serve

Rate now

25 canapes

Jump to recipe

by Rebecca Sullivan

CHEF

Sep 22, 2023

Think san choy bow, but with ingredients a little closer to home!

25 baby cos lettuce leaves, chilled (see notes)
Chopped macadamias or sandalwood nuts, toasted and chopped
Pearls of 3 finger limes, to sprinkle

Barramundi filling

2 tsp extra virgin olive oil, plus extra to drizzle
250g barramundi fillet, skin off
1 1/2 tbs whole egg mayonnaise
1 tbs finely chopped chives
1 tbs lemon juice
2 tsp finely chopped dill
1 long green shallot, finely chopped
1/2 tsp finger lime powder or pearls of 6 fresh finger limes
1/2 tsp each ground saltbush, ground pepperberry leaf and dried sea parsley
Native succulents like samphire or pig face, to serve

Method

1.

For the barramundi, heat the oil in a small frypan over medium-high heat. Season fish with salt flakes, then cook for 4-5 minutes each side until golden and just cooked (flesh will flake with a fork). Allow to cool then flake. Place in a large bowl with remaining ingredients except succulents and mix to combine. Check seasoning.
2.

Fill lettuce cups with barramundi mix. Sprinkle with chopped macadamia and finger lime pearls, with samphire or pig face alongside, to be torn and sprinkled over. Serve drizzled with extra oil.

Rate now

Recipe Notes

These can also be made with mini savoury tart shells (you’ll get about 10-12 more serves) and any white fleshy fish such as flathead or perch. The barramundi mix can be made one day ahead. Use chilled inner cos lettuce leaves for best results.