Steamed Barramundi with Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Barramundi and Mash
  • 2-3 large barramundi fillets (mine still had the skin on, which helps the fish remain intact)
  • 500g potatoes (suitable for mashing), chopped into cubes
  • 20g olive oil
  • 900g water
  • An assortment of vegetables for steaming
  • Salsa Verde
  • 2 cups of mixed herbs ie parsley, basil, oregano, mint
  • 2 cloves of garlic
  • 3 anchovy fillets
  • 2 tsp capers
  • 2 tsp mustard
  • Juice of a lemon
  • 30g olive oil
Instructions
  1. Start by making the Salsa Verde.
  2. Combine all of the ingredients except the mustard, oil and lemon juice into the TM bowl, chop on 10 Secs/Sp 6
  3. Add mustard and lemon juice and combine on Speed 4. Whilst blades are still turning add the oil slowly.
  4. Scrape down the bowl and process a little bit more if needed.
  5. Set sauce aside and without washing, place water into to the mixing bowl. Insert steaming basket and put potatoes inside. Cook 15 mins/Varoma/Speed 1.
  6. Whilst this is coming to temperature, arrange vegetable into Varoma bowl and place fish skin side down onto the Varoma tray. Immediately, place Varoma on to TM lid to steam.
  7. Check fish and vegetables after the 15 minutes and remove if necessary.
  8. Cook potatoes a further 5 mins/Varoma/Sp 1.
  9. When cooked, remove basket and empty the water. Add butterfly to TM bowl with potatoes and oil and puree 30 secs.Sp4.
  10. Serve potatoes, vegetables and fish and drizzle salsa verde on the top.
Recipe by My Melbourne Thermo at http://mymelbournethermo.com.au/steamed-barramundi-with-salsa-verde/