Catching a wild caught Barra is something most of our guests dream about and it’s not that easy to do, they are elusive fish and only like to come out to play in plentiful water and warm temperatures up here in the Kimberley. Being a chef aboard MV Great Escape, cruising the Kimberley, our chef Martina knows how to cook fish! From sweet tasting fleshy pieces of Mangrove Jack and Fingermark to the mighty barramundi. She shares one of her favourite recipes.
Grilled Barramundi with Kimberley Waldorf Salad
1 x Iceberg lettuce
100g pickled red cabbage
4 red grapes
1 Granny Smith Apple
2 Sticks celery
50g toasted walnuts
4 x 200g pieces Barramundi
400ml sour cream
2 x table spoons lemon myrtle powder
Pickled white Kimberley currants
Grill the barramundi, skin side down on the pan, when golden put in the oven for 10 minutes.
Mix sour cream with lemon myrtle, salt and pepper.
Arrange lettuce, red cabbage, grapes, walnuts on a plate or board and dress with sour cream dressing
Slice thickly apples and celery to add to the salad
Place fish pieces on top