Alejandro saravia’s peruvian barramundi stew

Ingredients:

• 1 whole Infinity Blue Barramundi, cut into 4 pieces
• 250ml Burnt orange juice
• 1lt Fish stock
• 350g Roasted red capsicum
• 2 Red chillis
• 500ml Gluten free soy sauce
• 75g Ginger, peeled and chopped

Method:

1. Place the capsicum directly on the flame of your gas stove and turn the flame to high.
2. Once the side facing the flame is black and blistered, turn the pepper around to face another side to the flame.
3. Continue turning like this until all sides are black.
4. Remove the capsicum from the flame and place in a bowl and cover tightly with plastic wrap. Let it cool down for a few minutes before peeling the capsicums.
5. Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin, remove and discard the skin.
6. Place the whole oranges directly on the flame of your gas stove and turn the flame to high.
7. Once the side facing the flame is black, turn the oranges around to face another side to the flame.
8. Continue turning like this until all sides are black. Cool down the oranges before squeezing the juice.
9. Mix all the ingredients together in a bowl.
10. Blend the ingredients into a smooth paste.
11. Clean and cut the Infinity Blue Barramundi in steak-cut (bone-in) or troncon.
12. Place the sauce in a pan and heat gently until it starts to simmer for 1 minute.
13. Add the fish and cook gently for 3 minutes or until the fish is cooked through,
14. Sprinkle on fresh chilli and coriander, and serve with rice.