Wild Barramundi

by Sean Cunnington from Unox Australia
Company Website:http://www.unoxaustralia.com.au

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Recipe Ingredients:
Wild Barramundi fillet 220-250g
Cherry Tomatoes ( halved ) 1 punnet
Bush Tomatoes 100g
Red Onion ( large ), chopped 1
Red Chillies, chopped 2
Garlic clove chopped 1
Granny Smith Apple ( peeled/cored/chopped ) 1
Sultanas 30g
Brown Sugar 300g
White wine vinegar
Sea salt 1 tablespoon
Cornstarch and Cold Water
Recipe Instructions:Using
An Unox Fakiro Grill Plate

Recipe Instructions:
Using
An Unox Fakiro Grill Plate

Combine cherry and bush tomatoes, onion, garlic and chilli in a pan add
just enough vinegar to cover and stir in the salt and sugar, add the
apple and bring the mixture to a simmer and cook covered for 1 hour
until nice and soft then add the sultanas. Make a slurry with
corn-starch and cold water and add to the chutney.
Continue simmering until the chutney thickens.

Preheat a Fakiro Plate at 200 Degrees C, 100% Dry Maxi for minimum 20
minutes, spray the Barramundi on both sides with olive oil and place
skin side down on to the hot Fakiro plate. Cook for 8-10 minutes and you
will have perfectly cooked flesh with a great crispy skin.

Spoon some chutney on to a plate and place barramundi on top with skin
facing up.

Interesting Fact
Barramundi is an Aboriginal word meaning large scales.


Preheat   200c        
Step 1 9 200c 100% 6
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8

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