Integrity Under Heat: Chef Ricardo Zarate's Pan-Seared Opal

Ricardo Zarate | Recipe

Chef Ricardo Zarate applies a precise flash-sear to raw Australian Opal fish, demonstrating refined balance in a modern Tiradito format.

Chef Ricardo Zarate cooking a perfectly pan-seared Opal Barramundi fillet inside a steel pan over a clean gas flame.

Pan-Seared Australian Opal Fish with Northern Peruvian Escabeche

Pan-seared Australian Opal fish with ají amarillo escabeche, pickled onions, and crispy yuca.

"This dish explore Australian Opal Barramundi through the vibrant flavours and traditions of Peru’s coastline, celebrating the deep Pacific connection between the two regions"
- Ricardo Zarata, Owner Chef, Hummingbird

Ricardo Zarate

Chef & Owner | The Hummingbird Ceviche House | Echo Park, Los Angeles

Chef Ricardo Zarate is the Chef and Owner of The Hummingbird Ceviche House in Echo Park, Los Angeles. A twice-awarded Michelin Bib Gourmand recipient and four-time James Beard Award Finalist, he is widely recognized as the “godfather of Peruvian food” in LA. Growing up in Lima, he trained in London before opening acclaimed restaurants including Mo-Chica and Picca. At Hummingbird he celebrates vibrant coastal Peruvian and Nikkei flavors, with recent honors including Infatuation LA’s Top New Restaurant.

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Thermal Composure and Flavour Balance

"A successful cooked application relies heavily on a fish's ability to retain tenderness without breaking apart in a busy service environment.

Searing the fish skin-side down yields an exceptional, uniform crust that highlights Opal's performance in crispy skin applications. The structural integrity of the flesh remains beautifully intact under direct heat, locking in natural juices to create a succulent, buttery interior flake.

Flavour balance is achieved as the clean, mild profile of the white fish absorbs the robust depth of the ají amarillo escabeche without being overwhelmed. The texture interaction is deeply satisfying, matching the softness of the fish against the crisp bite of pickled onions and the solid crunch of fried yuca."

Join Chefs in Discovering Opal Barramundi

If you are a chef looking to refresh your menu with a fish that is truly different, we are now offering sample opportunities. Apply via the link below.

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We acknowledge the Traditional Owners of this country and pay respect to all Aboriginal and Torres Strait Islander peoples. Opal Australian Barramundi is grown on the land of the First Nations Limilngan-Wulna people. We acknowledge the Elders past, present and emerging and acknowledge the spirits and ancestors of the Clans that lived in this area.