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Poached Barramundi in Miso Broth


For 4 servings:

8 x  80g slices of Kühlbarra barramundi fillet
2 heaped teaspoon miso paste
1L Freshstock fish stock 

200 gm of enoki mushrooms
3 kaffir lime leaves
2 slices young ginger
2 red chillies
4 heads bok choi
Some Japanese 7-spice blend
Sesame oil 
1 bunch spring onion
Yellow Japanese daikon (optional)

Cooking Method

  1. Prepare the poaching broth by combining miso paste and fish stock then bring to boil.
  2. Add in the lime leaves, ginger and red chillies. Simmer.
  3. Add the barramundi fillets to the broth and let it poach for about 7 minutes. Refrain from handling the fillets too much else they may fall apart. Remove and reserve in a warm place.
  4. Bring the stock to the boil and cook the mushrooms and bok choi for 2 to 3 minutes.
  5. Rub a few drops of sesame oil in your serving bowl.
  6. Layer the Barramundi and vegetables in alternate layers and ladle some of the hot broth over it.
  7. Garnish with yellow daikon slice and slivers of spring onions.


Recipe by Chef Bruno Gillet from Kühlbarra 

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