Papaya client, The Epping Club’s Nick Whitehouse cooked up ‘Midnight Barramundi Sashimi’ on Channel 10’s The Studio to celebrate Halloween with the dark food trend. To try goth food, enjoy the black risotto at Rawsons Restaurant or the black burger at the club’s bistro.
Complete dish 550g sashimi grade Australian sustainable barramundi 120ml chive oil 80ml Shiso vinegar (alternatively use ikari dressing) 40g green shallot 20g toasted black sesame seeds 4 small Hawkesbury squid (cleaned) 20ml squid ink (or to taste) 1 punnet coriander cress 1 punnet pea shoots
Notes Use a jug blender to make chive oil and blend until smooth then set aside in squeezy bottle. Slice barramundi 3mm thick. Slice squid across the body into thin rings, wash and cook in boiling water for 20 seconds chill on ice then reserve. Mix squid with the squid ink and set aside. Finely slice the shallots on an angle.
To plate the dish Lay out the barramundi on 4 plates. Rub each slice with the squid and its ink. Drip chive oil on each slice. Drip Shiso vinegar on each slice. Snip and sprinkle coriander cress & pea shoots over dish. Sprinkle capers & shallots over the dish. Leave dish for 2-5 minutes then enjoy.