Coral Coast Barramundi Recipe

Prepare leeks

Trim root ends and dark green tops from leeks, keeping the white and light green portions. Slice each leek in half lengthwise and rinse thoroughly between layers to remove grit. Pat dry with a clean towel.

In a wide sauté pan large enough to hold the leeks in a single layer, melt 2 tbs unsalted butter over medium heat until foaming.

Place leeks cut-side down and cook 3–4 minutes until lightly browned. Add minced garlic and cook 30 seconds until fragrant.

Pour in 3 cups stock and add thyme sprigs, lemon zest, 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until tender when pierced with a knife, about 18–22 minutes depending on thickness.

When leeks are tender, remove them carefully to a tray, keep warm, and skim/boil down braising liquid for a few minutes if you'd like a spoonable reduced jus (reserve 1/4 cup of the braising liquid for plating if desired). Discard thyme sprigs.

In a small saucepan set over medium heat, add 1 tbs olive oil (or a small pat of butter) and sauté the minced shallot until translucent, about 2–3 minutes—do not brown.

Add 1 cup dry white wine and 1 tsp white wine vinegar. Increase heat to medium-high and reduce the liquid until it measures about 1/4 cup (this takes roughly 6–8 minutes).

Lower heat to medium-low and whisk in the cold butter pieces, one or two at a time, whisking continuously to create an emulsion (beurre monté). If desired, whisk in 2 tbs heavy cream for extra silkiness. Keep sauce warm but do not let it boil once butter is incorporated.

Season the sauce with 1/2 tsp salt and 1/4 tsp white or black pepper. Stir in chopped chives just before serving.

Pat the barramundi fillets dry with paper towel. Season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When oil is shimmering and butter foaming, place fillets skin-side down, pressing gently with a spatula for 20 seconds to prevent curling.

Cook skin-side down without moving until skin is crisp and edges look opaque, about 4–5 minutes depending on thickness. Flip carefully and cook flesh-side 1–2 minutes until fish is just opaque and flakes easily (internal temperature ~130–135°F / 55–57°C for moist, medium).

Remove fish to a warm plate and let rest 1–2 minutes. If desired, spoon a little of the warm white wine butter sauce over the fillets to finish.

Arrange two braised leek halves on each plate as a bed. Place one barramundi fillet on top of the leeks.

Spoon 2–3 tbs of the warm white wine butter sauce around and lightly over the fish (avoid drowning the crispy skin). Add a teaspoonful of the reduced braising liquid reserved earlier around the plate if you kept some for extra flavor.

Garnish each fillet with 1/2 tbs fish roe, a small handful of microgreens or baby herbs, and a sprinkle of chopped chives. Serve with a lemon wedge alongside for squeezing.

Serve immediately while fish is warm and skin is crisp.