Yung Sang's Lemon Chile-Infused Opal Barramundi

Yung Sang | Recipe

Lemon chile Opal Barramundi served with potato dauphine, charred endives, mango rose and blueberry gastrique.

Lemon chile Opal Barramundi

Ingredients

6 oz. Opal Australian Barramundi
3 ea. Large Yukon A size potato
2 ea. Belgian endives
1 ea. Fresh mango, ripe
2 oz. Blueberry syrup
1 oz. Rice wine vinegar
1 lb. Butter, diced
1 oz. Dried red chili
2 oz. Sugar granulated white
1 ea. Lemon whole
2 ea. Garlic clove
1 ea. Shallot
1 bunch Thyme
3 oz. Chicken stock

Method

Place the seabass in a medium Vacc sealer bag for Breville Immersion Circulator with dried chili – 2 tbsp butter – half a lemon and 2 sprigs thyme and cook at 125*F for 12 mins.
Clean the potatoes and peel, once peeled cut in 2-inch-thick slices and then cut from number 2 ring mold.
Sear potatoes in a pan one side and then baste with garlic, shallot, and thyme. Cook the potatoes with chicken stock to make a reduction.
Place the mango in the freezer for 2-3 hours and then shave thin on the lowest setting on your slicer.
Clean and cut endives and marinate in olive oil, salt, pepper.
Finish the seabass in a hot pan with a golden sear.
Assemble the shaved mango into a half and then roll into a rose pattern.
Reduce blueberry syrup, vinegar, and sugar to finish the gastrique.
Grill endives to give them a good char.
Infuse the dish with Breville smoking gun with oak wood whips!

Yung Sang

Executive Chef | NSW Australia

Sangyong, owner chef, honed his skills at some of Australia’s finest & famous tables - Quay, Vini Surry Hills, Sokyo & Zushi and even spent years as a fishmonger at Martins United Seafood.

Raised in the small fishing village of Ulsan, South Korea, he developed a lifelong affinity for the sea’s bounty. Today, Sangyong sources the freshest and sustainably caught seafood from Australia, New Zealand and Japan then transforming it with precise Japanese techniques and a modern flair.

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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.