Yung Sang’s Opal Barramundi Usuzukuri with Yuzu and Micro Shiso

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Pablo Mellon Composes Opal Barramundi with Smoked Mussel Broth

Matthew Beaudin’s Crisp-Skinned Opal Barramundi with Cauliflower Purée

Ricardo Garcia Zarate’s Opal Barramundi Ceviche with Aji Amarillo