Daintree Saltwater Barramundi Sashimi with Soy, Finger Lime and Caviar by Spencer Patrick
(serves 4)
Ingredients
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400g Daintree Saltwater Barramundi, thinly sliced
½ cup light soy sauce
½ cup freshly squeezed lime juice
Zest of 1 lime
2 tbs Mirin
½ tsp sesame oil
1 red chilli, finely chopped
2 finger limes
1 tbs Yarra Valley caviar
1 punnet Sea succulents
½ Daikon radish, thinly sliced into rounds
Method
Dressing:
Add to a mixing bowl soy sauce, lime juice and zest, mirin, sesame oil, chilli, pearls from both finger limes and caviar. Gently mix until all combined and set aside.
Plating:
Place sliced Barramundi evenly onto 4 serving plates
Drizzle each plate with prepared dressing
Garnish with sea succulents and daikon radish to finish
FNQ Prawn Roll with Spicy Mayo
Makes 4 rolls
Ingredients
4 soft white rolls
240g of cooked, peeled prawns
4 tbs mayonnaise
1 tbs Sriracha Hot Sauce
Pinch of salt and pepper
Soft butter
Juice from ½ lime
Method
Slice prawns length ways and season in a bowl with salt and pepper, set aside
In a mixing bowl add Sriracha, mayonnaise and lime juice, mix until well combined
Add sliced prawns to mayo mix and stir to coat well
Butter rolls, add prawn mix to each and enjoy!
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