Servings: 4

Crispy Skin Barramundi: subheading: Crispy Skin Barramundi:
2 x 700g whole barramundi 2 x 700g whole barramundi
olive oil olive oil
Broth: subheading: Broth:
reserved barramundi bones and head reserved barramundi bones and head
1 garlic bulb, cut in half 1 garlic bulb, cut in half
2 carrots, diced 2 carrots, diced
1 fennel bulb, diced 1 fennel bulb, diced
1 leek, diced 1 leek, diced
1 onion, diced 1 onion, diced
500ml sake 500ml sake
2L fish stock 2L fish stock
½ cup white soy sauce ½ cup white soy sauce
1/4-1/3 cup rice flavoured vinegar ¼ to ⅓ cup rice flavoured vinegar
30g wakame, softened in 1 cup warm water 30g wakame, softened in 1 cup warm water
3 tsp – 4 tsp sugar, to taste 3 tsp - 4 tsp sugar, to taste
5g bonito flakes 5g bonito flakes
salt, to taste salt, to taste
75-100g butter 75 to 100g butter
Clarifying Stock: subheading: Clarifying Stock:
reserved barramundi trimmings reserved barramundi trimmings
1 leek, roughly chopped 1 leek, roughly chopped
1 onion, roughly chopped 1 onion, roughly chopped
6 egg whites 6 egg whites
Wilted Fennel: subheading: Wilted Fennel:
1 fennel bulb 1 fennel bulb
2 tsp white soy sauce 2 tsp white soy sauce
2 tsp mirin 2 tsp mirin
2 tsp rice flavoured vinegar 2 tsp rice flavoured vinegar
2 finger limes, segmented 2 finger limes, segmented
Geraldton Wax Oil: subheading: Geraldton Wax Oil:
100g Geraldton wax leaves 100g Geraldton wax leaves
100g grapeseed oil 100g grapeseed oil

Preheat oven to 180C.
For the Crispy Skin Barramundi, remove fillets and trim into 8 rectangular pieces. Set aside in the fridge for 1 hour to dry out the skin. Reserve trimmings, heads and bones.
When ready to serve, place a large ovenproof frypan over medium high heat. Drizzle barramundi with olive oil and season with salt. Place into pan, skin side down and cook until golden and crisp, about 5 to 6 minutes.
Flip the fish over and transfer pan to the oven and cook until the flesh is just set, about 1 to 2 minutes. Remove from the oven and set aside.
For the Broth, place bones and heads into a large flameproof roasting dish and roast in the oven until dark brown but not burnt, about 30 minutes.
Remove from the oven and place onto the stovetop over medium heat. Add the vegetables and sake and simmer until the liquid is almost completely evaporated.
Add the remaining ingredients, except the butter and adjust seasoning as needed with the soy, vinegar and sugar. Reduce the heat and allow to simmer for 20 minutes. Pass through a sieve, into a saucepan. Discard solids. Set the stock aside to cool.
For the Clarifying Raft, place ingredients into a food processor and blend together until a textured paste.
Add the raft to the cooled stock and stir to ensure it is not stuck to the bottom of the pan.
Return to a low heat without touching or stirring. Once the raft has risen to the surface and completely set, skim from the top then pass through a fine sieve into a clean saucepan. Simmer until reduced by ½.
For the Wilted Fennel, finely slice the fennel using a mandolin and place into a bowl.
Place the soy sauce, mirin and vinegar into a saucepan and simmer until reduced and syrupy. Add the fennel, toss through and remove from the heat. Set aside until ready to serve before adding finger lime pulp.
For the Geraldton Wax oil, blend ingredients together and set aside to infuse for 30 minutes. Pass through a sieve and set oil aside.
To serve, place a pile of Wilted Fennel on the plate and top with the fish. Add 1 to 2 teaspoons of Geraldton Wax Oil to the plate and pour in the broth.