Barramundi. Yeap, but from local (well Saudi) waters. It is called red sea sea bream here. It took a bit of study to really understand what fish I was dealing with when I bought this lovely fresh red sea sea bream and was rather chuffed to learn it was sea barra. A sweet tasting fish with a lovely textured flesh which suits all manor of styles and Indian being one of them.
This dish is always one of my favourites and I cook it when I feel like a treat. It is a little involved but worth every step because it just comes together in the most sublime way. The panna cotta being the star really. It's a coconut milk base spiced with kaffir lime leaf, curry leaf and lemon grass. Not what you'd usually classify as Indian but they eat a fair but of kaffir lime and lemon grass in the south.
Yum.
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