Dilmah Seven Star Tea


Food : Appetisers



Cured Barramundi
• 500g Barramundi, skin off, deboned
• 500g Salt
• 500g Castor Sugar
• 2tsp. Lime Zest
Oyster Mayonnaise
• 3 Oysters
• 100ml Canola Oil
• 50ml Olive Oil
• 2tbsp. Dijon Mustard
• ½ Lemon, juiced
• 30gm Chives, finely snipped
• Salt to taste
Prawn Floss
• 500g Prawns, shelled and deveined
• 100ml Fish Sauce
• Juice of one Lime

MethodCured Barramundi

  • Mix salt, sugar and lime zest together, pack it all around your fillet of fish.
  • Place in refrigerator and allow curing for 1hr.
  • Wash marinade off barramundi and cut into 5cm pieces.
Oyster Mayonnaise
  • Put the oysters, mustard, and lemon juice in a small jug and blend with a hand mixer, adding the oil slowly like a classic mayonnaise. Season to taste. Pass through a fine sieve then add the chives.
Prawn Floss
  • Marinate prawns in fish sauce for 1hr and strain. Pan fry in a hot pan until golden all over, take off heat and season with lime juice. Place in refrigerator until cold. Blend in a blender until prawns resemble floss.

Created by : Ian Jones