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Grilled barramundi with pea salad and eschalot dressing

Name: Grilled barramundi with pea salad and eschalot dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 x 500g whole barramundi, cleaned, scaled; Olive oil, to drizzle; 50g sugar snap peas; 50g snow peas, trimmed; 1 long red chilli, seeds removed, cut into thin strips; 1/2 cup pea shoots; Lemon wedges, to serve; 100ml chicken stock; 2 eschalots, thinly sliced; 1 garlic clove, crushed; 1 1/2 tbs sesame oil; 2 tbs rice wine vinegar

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Matt Moran's grilled barramundi with pea salad and eschalot dressing

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 09, 2015

Easy-peasy barramundi is made twice-as-nice with both sugar snap and snow peas, enlivened with fresh lemon.

2 x 500g whole barramundi, cleaned, scaled
Olive oil, to drizzle
50g sugar snap peas
50g snow peas, trimmed
1 long red chilli, seeds removed, cut into thin strips
1/2 cup pea shoots
Lemon wedges, to serve

Eschalot dressing

100ml chicken stock
2 eschalots, thinly sliced
1 garlic clove, crushed
1 1/2 tbs sesame oil
2 tbs rice wine vinegar

Method

1.

For the dressing, place the stock in a saucepan over medium heat. Bring to a simmer, then remove from heat and set aside to cool completely. Using a mortar and pestle, pound the eschalot, garlic and sesame oil to a rough paste. Stir in vinegar and cooled stock. Season to taste and set aside.
2.

Preheat a barbecue with a lid to medium-high. Drizzle both sides of the barramundi with oil and season. Cook, lid-down, for 5 minutes, then turn and cook for a further 5 minutes or until cooked through.
3.

Meanwhile, blanch sugar snap peas and snow peas in a saucepan of boiling salted water for 30 seconds. Drain and refresh in iced water. Combine with the chilli, pea shoots and 2 tbs dressing. Place barramundi on a platter and top with pea salad. Drizzle with remaining dressing and serve with lemon wedges.