Eric Low | Owner & Chef, Lush Epicurean
This is a Spanish- and Moroccan-inspired fish recipe that is lovely with couscous or rice. California Raisins add residual muscat-like sweetness to the vegetable stew and counters the acidity of the tomatoes and wine to provide overall balance to the dish.
Heat olive oil in a pan, then sauté garlic and onions until fragrant. Add chorizo and cook briefly. Add cabbage, tomatoes, California Raisins, smoked paprika and cumin.
Deglaze the pan with white wine.
Pour in chicken stock and bring to a boil. Simmer for 10 minutes, then season with salt and pepper.
Season barramundi fillets with salt and pepper. Heat up frying pan and cook both sides for 2 minutes (skinside down first). Set aside and keep warm.
Divide the braised cabbage onto 4 serving plates. Sprinkle pine nuts and place a fish fillet on top and garnish with yoghurt, pesto and fresh herbs before serving.