Sous-Vide Round Island Barramundi with Prawn Chive Leaf

Sous-Vide Round Island Barramundi with Prawn Chive Leaf

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Chef Nilupul Sandakalum
Chef. Adithya Fonseka

  • Sub Category Name
    Food

Ingredients

  • Round Island barramundi fillet, skin off - 120 g portions × 2
  • Salt - To season
  • White pepper - To season
  • Garlic chives purée - 20g
  • Prawn mousse - 100g
  • Olive oil - A drizzle

Methods and Directions

  • Trim barramundi into uniform portions.
  • Season lightly with salt and white pepper.
  • Layer the fillets with prawn mousse.
  • Place it into vacuum pouches with a drizzle of olive oil.
  • Sous-vide at 52°C for 20 minutes. Chill and reheat gently before plating.
  • Mix the garlic chive purée with prawn mousse and put into a leaf-shaped mold and steam until cooked.

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