Serves 2-4
1 whole Infinity Blue Barramundi, cut into 4 pieces
250ml burnt orange juice
1lt fish stock
350g roasted red capsicum
2 red chillis
50ml gluten free soy sauce
75g ginger, peeled and chopped
Method:
Place the capsicum directly on the flame of your gas stove and turn the flame to high. Once the side facing the flame is black and blistered, continue turning until all sides are black then place in a bowl to cool. Once cool, remove from the bowl and peel off all the blackened skin.
Place the whole oranges directly on the flame of your gas stove and turn the flame to high. Once the side facing the flame is black, continue turning until all sides are black. Cool down the oranges before cutting and squeezing the juice. Mix fish stock and all the ingredients together in a bowl. Blend the ingredients into a smooth paste.
Clean and cut the Infinity Blue Barramundi in steak-cut (bone-in) or troncon (split down the spine). Place the sauce in a pan and heat gently until it starts to simmer for 1 minute. Add the fish and cook gently for 3 minutes or until the fish is cooked through. Sprinkle on fresh chilli and coriander, and serve with rice.
Recipe from Infinity Blue Barramundi.