Barramundi on Banana Flower Salad with Turmeric Balsami .

Rating: 4.0 / 5.00 (8 Votes)

Total time: 45 min

Servings: 2.0 (servings)


Spice mixture:

Banana Blossom Salad:


Preparation time:


Seasoning mix For the seasoning mix, roast the lightly roasted chili peppers and all other ingredients in a frying pan without adding fat. Grind to a fine powder in a spice grinder, in batches to taste. The mixture can be kept for a month in an airtight container or possibly frozen.

Salad dressing For the salad dressing, simmer the balsamic vinegar vinegar in a small saucepan until syrupy, being careful not to burn the edges. Pour into a squeeze bottle. Heat turmeric with the vegetable oil in a separate saucepan. When the oil starts to bubble, remove from the kitchen stove. Pull until the oil has turned a rich yellow color. Pour through a coffee filter and also fill into a separate squeeze bottle.

Fish Preheat the oven to 180 degrees. Heat 1 tsp of oil in a frying pan. Coat the fish on one side with the herb mixture. As soon as the oil starts to smoke, place the fish in the frying pan with the spice side down, sear briefly and then reduce the heat to medium.

When the fish is almost blackened, turn to the other side and place in the heated stove for 6 min.

Serve Mix the ice-cold banana blues with the coarsely crushed peanuts. Place in the center of a platter. Decoratively drizzle the balsamic vinegar reduction all around and “paint” with the turmeric oil.

Arrange the fish on the vegetables and add to

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