Barralax On Rainforest Herb Linguini
By: Vic Cherikoff
Published: Thursday, August 26, 2010 - 7:29pm

Ingredients




4 baby barramundi fillets, skinless
1 cup sugar
1 cup salt (common table salt is fine here)
2 teaspoons Alpine Pepper*
250 grams rainforest herb linguini
1/2 tablespoon butter
2 red capsicums roasted and peeled
100 grams snow peas
100 grams English spinach or warrigal greens
2 teaspoons Lemon Myrtle*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 Combine the salt and sugar. 2 In a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix. 3 Leave for 2 hours at room temperature or chill for 24 hours. 4 When the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry thoroughly on paper toweling. 5 Slice into thin pieces cutting across the fillets at an angle of 30°. 6 Prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course). 7 Top and tail the snow peas removing the string from the edges. 8 Blanch the snow peas and warrigal greens and refresh in iced water then drain. 9 Slice the capsicums into thin strips. 10 Heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves. 11 To the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini.