Christine Manfield’s Spiced Barramundi with Tomato-Chilli Pickle

Name: Spiced Barramundi with Tomato-Chilli Pickle
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: Australian, Indian
Ingredients: 60 ml malt vinegar; 2 tsp brown mustard seeds; 5 garlic cloves (finely chopped); 4 red chillies (small, finely chopped); 1 tbsp ginger (finely chopped); 60 ml vegetable oil; 1 tbsp cumin seeds (dry-roasted and ground); 1 tsp turmeric (ground); pinch ground cloves; 1 kg ripe tomatoes (peeled, chopped); 2 tbsp brown sugar; 1 tsp sea salt flakes; 60 ml vegetable oil; 1/2 tsp chilli powder; Freshly ground black pepper; 6 barramundi fillets (100g each, skin-on); 150 g thick plain yoghurt; fried curry leaves (to serve)

Christine Manfieldʼs Spiced Barramundi with Tomato-Chilli Pickle recipe tastes incredible. See ingredients & method below.

I share a deep love of Asian and Indian spices and flavours, throughout my cooking career, I have learnt the art of building complexity into a dish using flavour and texture.

Fish like barramundi respond beautifully to the spiced seasoning and the sweet spicy flavours of the pickle, which takes its inspiration from an Indian kasundi (a mustard pickle typical of Bengali cooking). Look for Humpty Doo barramundi from the Northern Territory or a wild barramundi if you can get your hands on some. Sea mullet is another great option, as is Spanish mackerel, either can be swapped out for the barramundi, they are very compatible with these spicy flavours. Sometimes I serve this with spinach or warragal greens sauteed in butter until softened, for an added textural component.... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Vermentino

Spiced Barramundi with Tomato-Chilli Pickle

Ingredients

Tomato-Chilli Pickle

60 ml malt vinegar
2 tsp brown mustard seeds
5 garlic cloves (finely chopped)
4 red chillies (small, finely chopped)
1 tbsp ginger (finely chopped)
60 ml vegetable oil
1 tbsp cumin seeds (dry-roasted and ground)
1 tsp turmeric (ground)
pinch ground cloves
1 kg ripe tomatoes (peeled, chopped)
2 tbsp brown sugar
1 tsp sea salt flakes

Fish (Barramundi)

60 ml vegetable oil
1/2 tsp chilli powder
Freshly ground black pepper
6 barramundi fillets (100g each, skin-on)
150 g thick plain yoghurt
fried curry leaves (to serve)

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Method

Tomato-Chilli Pickle

Simmer vinegar and mustard seeds in a saucepan over low heat until the liquid is almost completely reduced (8 minutes).
Cool then blend with garlic, chilli and ginger in a food processor until smooth.
Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes.
Simmer over low-medium heat, stirring occasionally, until the tomato breaks down (45-50 minutes).
Add brown sugar and salt, simmer for another few minutes, then check the seasoning and adjust if necessary.
Transfer to a container, cool, cover, and refrigerate until required. Makes about 500 ml. The pickle will be kept for a month.

Fish

Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil.
Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).

To Serve

Spread 1 tbsp yoghurt on the centre of each plate, lay fish in the centre and top with tomato-chilli pickle and fried curry leaves, and serve hot.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Christine Manfield’s Spiced Barramundi with Tomato-Chilli Pickle

Christine Manfieldʼs Spiced Barramundi with Tomato-Chilli Pickle recipe tastes incredible. See ingredients & method below.

I share a deep love of Asian and Indian spices and flavours, throughout my cooking career, I have learnt the art of building complexity into a dish using flavour and texture.

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Vermentino

Ingredients

Tomato-Chilli Pickle

60 ml malt vinegar
2 tsp brown mustard seeds
5 garlic cloves (finely chopped)
4 red chillies (small, finely chopped)
1 tbsp ginger (finely chopped)
60 ml vegetable oil
1 tbsp cumin seeds (dry-roasted and ground)
1 tsp turmeric (ground)
pinch ground cloves
1 kg ripe tomatoes (peeled, chopped)
2 tbsp brown sugar
1 tsp sea salt flakes

Fish (Barramundi)

60 ml vegetable oil
1/2 tsp chilli powder
Freshly ground black pepper
6 barramundi fillets (100g each, skin-on)
150 g thick plain yoghurt
fried curry leaves (to serve)

Method

Tomato-Chilli Pickle

Simmer vinegar and mustard seeds in a saucepan over low heat until the liquid is almost completely reduced (8 minutes).
Cool then blend with garlic, chilli and ginger in a food processor until smooth.
Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes.
Simmer over low-medium heat, stirring occasionally, until the tomato breaks down (45-50 minutes).
Add brown sugar and salt, simmer for another few minutes, then check the seasoning and adjust if necessary.
Transfer to a container, cool, cover, and refrigerate until required. Makes about 500 ml. The pickle will be kept for a month.

Fish

Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil.
Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).

To Serve

Spread 1 tbsp yoghurt on the centre of each plate, lay fish in the centre and top with tomato-chilli pickle and fried curry leaves, and serve hot.

Christine Manfield’s Spiced Barramundi with Tomato-Chilli Pickle

Christine Manfieldʼs Spiced Barramundi with Tomato-Chilli Pickle recipe tastes incredible. See ingredients & method below.

I share a deep love of Asian and Indian spices and flavours, throughout my cooking career, I have learnt the art of building complexity into a dish using flavour and texture.

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Vermentino

Ingredients

Tomato-Chilli Pickle

60 ml malt vinegar
2 tsp brown mustard seeds
5 garlic cloves (finely chopped)
4 red chillies (small, finely chopped)
1 tbsp ginger (finely chopped)
60 ml vegetable oil
1 tbsp cumin seeds (dry-roasted and ground)
1 tsp turmeric (ground)
pinch ground cloves
1 kg ripe tomatoes (peeled, chopped)
2 tbsp brown sugar
1 tsp sea salt flakes

Fish (Barramundi)

60 ml vegetable oil
1/2 tsp chilli powder
Freshly ground black pepper
6 barramundi fillets (100g each, skin-on)
150 g thick plain yoghurt
fried curry leaves (to serve)

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Tomato-Chilli Pickle

Simmer vinegar and mustard seeds in a saucepan over low heat until the liquid is almost completely reduced (8 minutes).
Cool then blend with garlic, chilli and ginger in a food processor until smooth.
Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes.
Simmer over low-medium heat, stirring occasionally, until the tomato breaks down (45-50 minutes).
Add brown sugar and salt, simmer for another few minutes, then check the seasoning and adjust if necessary.
Transfer to a container, cool, cover, and refrigerate until required. Makes about 500 ml. The pickle will be kept for a month.

Fish

Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil.
Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).

To Serve

Spread 1 tbsp yoghurt on the centre of each plate, lay fish in the centre and top with tomato-chilli pickle and fried curry leaves, and serve hot.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Christine Manfield’s Spiced Barramundi with Tomato-Chilli Pickle

Christine Manfieldʼs Spiced Barramundi with Tomato-Chilli Pickle recipe tastes incredible. See ingredients & method below.

I share a deep love of Asian and Indian spices and flavours, throughout my cooking career, I have learnt the art of building complexity into a dish using flavour and texture.

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Vermentino

Ingredients

Tomato-Chilli Pickle

60 ml malt vinegar
2 tsp brown mustard seeds
5 garlic cloves (finely chopped)
4 red chillies (small, finely chopped)
1 tbsp ginger (finely chopped)
60 ml vegetable oil
1 tbsp cumin seeds (dry-roasted and ground)
1 tsp turmeric (ground)
pinch ground cloves
1 kg ripe tomatoes (peeled, chopped)
2 tbsp brown sugar
1 tsp sea salt flakes

Fish (Barramundi)

60 ml vegetable oil
1/2 tsp chilli powder
Freshly ground black pepper
6 barramundi fillets (100g each, skin-on)
150 g thick plain yoghurt
fried curry leaves (to serve)

Method

Tomato-Chilli Pickle

Simmer vinegar and mustard seeds in a saucepan over low heat until the liquid is almost completely reduced (8 minutes).
Cool then blend with garlic, chilli and ginger in a food processor until smooth.
Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes.
Simmer over low-medium heat, stirring occasionally, until the tomato breaks down (45-50 minutes).
Add brown sugar and salt, simmer for another few minutes, then check the seasoning and adjust if necessary.
Transfer to a container, cool, cover, and refrigerate until required. Makes about 500 ml. The pickle will be kept for a month.

Fish

Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil.
Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).

To Serve

Spread 1 tbsp yoghurt on the centre of each plate, lay fish in the centre and top with tomato-chilli pickle and fried curry leaves, and serve hot.