Barramundi in golden broth with soba noodles
Wonderfully healthy and filleted bone free, barramundi is incredibly versatile and loves a hot BBQ, oven, steamer, and even the curry pot. This dish sees the fish cooked with light Asian spices, a rich, golden chicken broth and a filling layer of soba noodles. It is perfect with a big pinot grigio or lovely glass of chardonnay.
1.5kg chicken bones
1 onion, skin on, quartered
50g fresh ginger, sliced
1 small 138327 McKenzie's star anise
1/2 stem lemongrass, finely sliced
10g 156428 Bundaberg white sugar
5ml 93576 Obento rice wine vinegar
270g 58335 Hakubaku soba noodles
100g 65010 Caterers' Choice semolina
Pinch of 164146 Cornish sea salt flakes
Pinch of Szechuan pepper, crushed
4 200g 135080 Seacrest skin on barramundi portions
Oil, for frying
1/2 coriander leaves
50g deep fried shallots
Chili, finely sliced, to garnish
20ml roasted sesame oil
164146 Cornish sea salt, to season
Start to make the stock the day before. Set the oven to 220°C. Spread the bones and onions over several trays and roast in the oven for 60 minutes, or until golden. Place the bones in a stock pot and cover with water. Simmer uncovered for 3 hours. Strain the stock into a bowl, discarding the bones. Cover the bowl and refrigerate overnight.
Skim any fat from the top of the stock and discard. Add the ginger, star anise, lemongrass, sugar and vinegar to the stock and simmer for one hour or until reduced to one litre. Season to taste.
Cook the soba noodles as per the directions on the pack. Set aside.
Season the semolina with a little salt and Szechuan pepper. Dust barramundi fillets in the semolina.
Preheat the oven to 180°C. Heat the oil in a large skillet and fry the barramundi, skinless side down, for 5 minutes, then carefully turn and cook for a further 5 minutes or until cooked through. Lay on a heat proof plate covered in paper towel skin side up and place in a warm oven.
Portion the noodles into four warmed bowls and pour over the chicken stock. Place the barramundi fillets on the noodles and sprinkle with coriander, shallots and sliced chilli. Sprinkle the stock in each bowl with the sesame oil and season with salt.