Alejandro saravia’s peruvian barramundi stew
January 10, 2021
Light and full of flavour, this Peruvian Barramundi stew by Alejandro Saravia is perfect for a summer evening.
- 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
- Place the capsicum directly on the flame of your gas stove and turn the flame to high.
- Once the side facing the flame is black and blistered, turn the pepper around to face another side to the flame.
- Continue turning like this until all sides are black.
- 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.
- Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin, remove and discard the skin.
- Place the whole oranges directly on the flame of your gas stove and turn the flame to high.
- Once the side facing the flame is black, turn the oranges around to face another side to the flame.
- Continue turning like this until all sides are black. Cool down the oranges before squeezing the juice.
- Mix all the ingredients together in a bowl.
- Blend the ingredients into a smooth paste.
- Clean and cut the Infinity Blue Barramundi in steak-cut (bone-in) or troncon.
- Place the sauce in a pan and heat gently until it starts to simmer for 1 minute.
- Add the fish and cook gently for 3 minutes or until the fish is cooked through,
- Sprinkle on fresh chilli and coriander, and serve with rice.