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Ingredients
- ½ brown onion, cut into quarters
- 3 garlic cloves
- 1 leek, trimmed, white part only, cut into pieces (3 cm)
- 1 celery stalk, cut into pieces (3 cm)
- 3 cm piece fresh ginger, peeled
- 3 cm piece fresh turmeric, peeled
- 180 g extra virgin olive oil, plus 2 tsp extra to drizzle
- 2 tsp tomato paste
- 1 tsp dried oregano
- ½ tsp fennel seeds
- 1 cinnamon quill
- 3 star anise
- ½ tsp ground turmeric
- ¼ tsp ground sweet paprika
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- 1 pinch saffron threads
- 250 g orange juice
- 125 g rice wine vinegar
- 60 g white wine vinegar
- 1 tsp mirin
- 625 g water
- 30 g coconut sugar
- 6 barramundi fillets, skinless (approx.140 g each)
- sea salt, to season
- ground black pepper, to season
- 6 cherry tomatoes
- 1 carrot, peeled into ribbons
- 1 red capsicum, finely sliced
- 1 fennel bulb, finely sliced, fronds reserved for garnishing
- 1 zucchini, peeled into ribbons
- Nutrition
- per 1 portion
- Calories
- 2161 kJ / 516.5 kcal
- Protein
- 30.8 g
- Carbohydrates
- 20.6 g
- Fat
- 33.6 g
- Saturated Fat
- 5.3 g
- Fibre
- 3.2 g
- Sodium
- 134.3 mg
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