
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- ½ brown onion cut into quarters
- 3 garlic cloves
- 1 leek trimmed, white part only, cut into pieces (3 cm)
- 1 celery stalk cut into pieces (3 cm)
- 3 cm piece fresh ginger peeled
- 3 cm piece fresh turmeric peeled
- 180 g extra virgin olive oil plus 2 tsp extra to drizzle
- 2 tsp tomato paste
- 1 tsp dried oregano
- ½ tsp fennel seeds
- 1 cinnamon quill
- 3 star anise
- ½ tsp ground turmeric
- ¼ tsp ground sweet paprika
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- 1 pinch saffron threads
- 250 g orange juice
- 125 g rice wine vinegar
- 60 g white wine vinegar
- 1 tsp mirin
- 625 g water
- 30 g coconut sugar
- 6 barramundi fillets skinless (approx.140 g each)
- sea salt to season
- ground black pepper to season
- 6 cherry tomatoes
- 1 carrot peeled into ribbons
- 1 red capsicum finely sliced
- 1 fennel bulb finely sliced, fronds reserved for garnishing
- 1 zucchini peeled into ribbons
- Nutrition
- per 1 portion
- Calories
- 516.5 kcal / 2161 kJ
- Protein
- 30.8 g
- Fat
- 33.6 g
- Carbohydrates
- 20.6 g
- Fibre
- 3.2 g
- Saturated Fat
- 5.3 g
- Sodium
- 134.3 mg