RADISH NOODLES AND DAIKON BROTH: SERVES 2-4
1pc daikon radish
80g dashi powder (or 3-4 no.s of dashi sachets)
Wash daikon, peel and reserve the peel. Cut daikon in half and use a vegetable turner or a grater to get long, thing daikon radish noodles with half a radish. Rough chop the remaining half of the daikon. Place half the daikon peel and rough chopped daikon into a medium pot with water and dashi, simmer for 1 hour and strain.
STEP 2: Barramundi Fillet
1 1.5-2kg Barramundi, scaled and gutted
Using a sharp knife take the two fillets of barramundi off, reserving the bones for the fish broth. Portion the barramundi fillets into 150g pieces, and pat skin very dry with paper towels. Season with salt just before cooking in final step.
Remainder of daikon peel, trimmings and chopped daikon
500g fish bones and fish trimming from Barramundi
100g onions, chopped
50g fennel, chopped
50g celery, chopped
50g shiitake mushrooms
4 cloves garlic
3 tbsp bonito flakes
1 6-inch piece of kombu
2 tbsp soy sauce
Saute garlic, onions, celery and shiitake mushrooms in a little oil till browned and fragrant. Remove vegetables and roast fish bones in oven till golden brown and aromatic. Combine with bonito, kombu, soy and water. Cover and simmer for 6 hours, or cook in a slow-cooker. Strain before using.
STEP 4: Broccoli and Broccoli Puree
1 head broccoli
2 tbsp fish sauce
75 baby spinach
Remove florets from broccoli and save the trimmings and stems. Poach florets in salted water or fish broth till tender, and then saute in a pan for 1 minute, season with fish sauce to taste.
Blanch baby spinach in salted water or fish broth, and poach broccoli stem and trimmings till very tender. Blend spinach and broccoli parts with a little water in a jug blender to obtain a thick, smooth sauce.
STEP 5: Fish Beurre Blanc
Fish Beurre Blanc
200ml fish broth (from step 3)
100g shallots, finely sliced
1 g xanthan gum powder
Salt and white pepper to season
2 tbsp finely sliced chives
Gently saute shallots till cooked, avoiding browning or colour. And fish broth to the shallots and simmer to reduce by ¾. Add cream to pot and then blend till smooth. Pass through a fine mesh and then add butter and xanthan gum. Blend once more for a fine finished sauce, and stir through with finely sliced chives.
TO PLATE UP:
Once Barramundi fillets have been seasoned, start them in a hot pan skin-side down, cooking for 2-3 minutes on skin side till golden brown and crisp, before flipping and cooking for 1 more minute.
Cook daikon noodles by simmering in boiling daikon broth for 30 seconds.
Assemble the dish by combining daikon noodles with fish broth in a small bowl. Place 2 tbsp of broccoli and spinach puree onto a warm plate, and place seared Barramundi fillet over. Dress the plate with the fish beurre blanc, and garnish with sauted broccoli florets. Serve immediately!