Ingredients Jump to Instructions ↓

  1. 1 (7 oz.) fillet of barramundi

  2. 1 tbsp. canola oil For the Kimchi:

  3. 2 cups charred Napa cabbage, julienned

  4. 1/4 cup carrots, julienned

  5. 1 tbsp. scallions, thinly sliced

  6. 1/2 tsp. sesame oil

  7. 2 tbs. kimchi base

  8. 1 tbs. Korean red pepper powder

  9. 1 tsp. rice wine vinegar

  10. 1 tsp. low sodium soy sauce For the Dashi Broth:

  11. 1/4 tsp. saffron

  12. 1/2 cup mirin

  13. 1 cup soy sauce

  14. 3 tbsp. dashi

  15. 1 tbsp. yuzu

  16. 1 cup of fresh pineapple juice For the Pineapple Salsa:

  17. 1 cup pineapple, diced

  18. 1/4 cup Asian pear, diced

  19. 1 tsp. fresno peppers, diced

  20. 1 tsp. chives, chopped

  21. 1 tbsp. red onion, minced

  22. 1 tbsp. freshly squeezed lime juice Kosher salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Season the fish with salt and pepper. Heat the canola oil in a heavy bottomed skillet over high heat, then sear the fish for 3 minutes on each side.

  2. While the fish cooks, char the cabbage on a hot grill brushed with a bit of canola oil. Cook until you begin to see dark brown spots form.

  3. Once the cabbage is cooled and julienned, mix it together with the remaining ingredients for the kimchi and allow to sit for anywhere between 2 and 6 hours.

  4. To make the dashi broth, pour the pineapple juice into a saucepan over low heat. Add remaining ingredients and simmer until slightly reduced, about 5 minutes. Remove from heat and set aside.

  5. Make the salsa by tossing together all ingredients, then seasoning with salt and pepper.

  6. Serve the dish by placing a generous scoop of the pineapple salsa on a plate. Place the barramundi fillet on top of the salsa then top with the kimchi and spoon the dashi broth on top. Garnish with cilantro and enjoy.<


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