This whole fried barramundi is fresh, savoury and looks impressive in the centre of the table. The fish is fried until crispy and is dressed with a herby, garlicky oil and toasted pine-nuts. It sits on a bed of freekeh, studded with pomegranate and mint for freshness. If you've never fried a whole fish before, no need to be alarmed. All it takes is a wok, hot oil and some salt and pepper and about 5 minutes on each side and you're set!
2C cooked grains - freekeh, brown rice, pearled barley or combination
To make the salad, add the freekeh and water into a pan with 1 tbsp salt and 1 tbsp oil and bring to the boil. Reduce to a simmer and cook until just tender, usually around 15-20 mins. Drain and set aside to cool.
Stir through the onion, parsley, mint, pomegranate, pomegranate molasses, lemon and season with salt and pepper.
To make the herb oil, combine the coriander, dill, garlic, dried coriander, chilli flakes, olive oil and lemon juice in a small bowl and season with salt and pepper.
Ensure the fish is nice and dry and use some paper towel to remove excess moisture. Cut 3 slashes into both sides of the fish with a sharp knife. You just want to cut through the skin, not all the way through to the bone. Salt and pepper the skin of the fish thoroughly.
Add oil into a wok and heat on medium-high heat. Once hot carefully lower the fish in the wok. Give the wok a little shake to ensure that the fish doesn't stick. Don't worry if the fish isn't completely covered by oil as you can just use a spoon to spoon oil over the fish while it cooks.
Fry the fish until is golden on one side, usually around 5-6 mins.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.