Pan-fried Barramundi Fillet on Braised Sugarloaf Cabbage with California Raisins & Chorizo

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.

60 g California Natural & Golden Raisins

60 ml olive oil

2 cloves garlic, chopped

50 g onions, chopped

80 g fresh chorizo, sliced

150 g sugarloaf cabbage, sliced

100 g tomatoes, diced

2 g smoked paprika

5 g cumin powder

100 ml white wine

200 ml chicken stock

20 g pine nuts, toasted

4 barramundi fillet (140g each)

pinch of salt and pepper

GARNISH

plain yoghurt

pesto sauce

chervil and purple shiso

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.

To Assemble

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.

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Pan-fried Barramundi Fillet on Braised Sugarloaf Cabbage with California Raisins & Chorizo