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Gwinganna Barramundi escabeche
TM6 TM5 TM31

Gwinganna Barramundi escabeche
1.0 (1 avaliação )
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Ingredientes

  • 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
Nutrição
por 1 portion
Energia
2161 kJ / 516.5 kcal
Proteína
30.8 g
Hidratos de carbono
20.6 g
Gordura
33.6 g
Gordura saturada
5.3 g
Fibra
3.2 g
Sódio
134.3 mg

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