Behind the Recipes
Pan-Seared Barramundi with Charred Kimchi, Pineapple Salsa and Dashi Broth by Chef Adan Trinindad
Makes 1 serving
INGREDIENTS:
1 (7 oz.) fillet of barramundi
1 tbsp. canola oil
For the Kimchi:
2 cups charred Napa cabbage, julienned
1/4 cup carrots, julienned
1 tbsp. scallions, thinly sliced
1/2 tsp. sesame oil
2 tbs. kimchi base
1 tbs. Korean red pepper powder
1 tsp. rice wine vinegar
1 tsp. low sodium soy sauce
For the Dashi Broth:
1/4 tsp. saffron
1/2 cup mirin
1 cup soy sauce
3 tbsp. dashi
1 tbsp. yuzu
1 cup of fresh pineapple juice
For the Pineapple Salsa:
1 cup pineapple, diced
1/4 cup Asian pear, diced
1 tsp. fresno peppers, diced
1 tsp. chives, chopped
1 tbsp. red onion, minced
1 tbsp. freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste
PREPARATION:
1. Season the fish with salt and pepper. Heat the canola oil in a heavy bottomed skillet over high heat, then sear the fish for 3 minutes on each side.
2. While the fish cooks, char the cabbage on a hot grill brushed with a bit of canola oil. Cook until you begin to see dark brown spots form.
3. Once the cabbage is cooled and julienned, mix it together with the remaining ingredients for the kimchi and allow to sit for anywhere between 2 and 6 hours.
4. To make the dashi broth, pour the pineapple juice into a saucepan over low heat. Add remaining ingredients and simmer until slightly reduced, about 5 minutes. Remove from heat and set aside.
5. Make the salsa by tossing together all ingredients, then seasoning with salt and pepper.
6. Serve the dish by placing a generous scoop of the pineapple salsa on a plate. Place the barramundi fillet on top of the salsa then top with the kimchi and spoon the dashi broth on top. Garnish with cilantro and enjoy.
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