Geräte & Zubehör
Gwinganna Barramundi escabeche
Vorbereitung 15 Min
Gesamt 45 Min
6 portions
Zutaten
-
brown onion cut into quarters½
-
garlic cloves3
-
leek trimmed, white part only, cut into pieces (3 cm)1
-
celery stalk cut into pieces (3 cm)1
-
piece fresh ginger peeled3 cm
-
piece fresh turmeric peeled3 cm
-
extra virgin olive oil plus 2 tsp extra to drizzle180 g
-
tomato paste2 tsp
-
dried oregano1 tsp
-
fennel seeds½ tsp
-
cinnamon quill1
-
star anise3
-
ground turmeric½ tsp
-
ground sweet paprika¼ tsp
-
ground cinnamon½ tsp
-
ground coriander½ tsp
-
saffron threads1 pinch
-
orange juice250 g
-
rice wine vinegar125 g
-
white wine vinegar60 g
-
mirin1 tsp
-
water625 g
-
coconut sugar30 g
-
barramundi fillets skinless (approx.140 g each)6
-
sea salt to season
-
ground black pepper to season
-
cherry tomatoes6
-
carrot peeled into ribbons1
-
red capsicum finely sliced1
-
fennel bulb finely sliced, fronds reserved for garnishing1
-
zucchini peeled into ribbons1
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
134.3 mg
Protein
30.8 g
Kalorien
2161 kJ /
516.5 kcal
Fett
33.6 g
Ballaststoff
3.2 g
Gesättigte Fettsäuren
5.3 g
Kohlenhydrate
20.6 g
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