- 4 barramundi fillets (boned, skinned)
- 1 fresh quince (diced finely)
- 1 shallot (diced finely)
- 1 thumb ginger (minced)
- habanero chilli to taste (I used 1/4 finely diced)
- 1 garlic clove (minced)
- 2 handfuls of kale (finely chopped)
- 3x pequilos (finely diced)
- cooked black wild rice to serve four (follow instructions on package)
- 1 lemon (juice squeezed)
- 2 heaped tblsp quince paste
- olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt flakes
- 1 tsp ground ginger
- 1 tsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground hot chilli
Mix all rub ingredients in a bowl until well combined.
Coat each piece of fish in the rub and allow to stand for 30 minutes to allow flavours to marry.
Heat olive oil on a griddle pan and cook fish to your liking.
Meanwhile saute shallot, ginger and garlic with olive oil until aromatic.
Add fresh quince, kale and rice and cook for 5 minutes on medium.
Add chilli, quince paste, pequilos and lemon juice and stir.
Allow to simmer for 5 minutes.
Serve immediately with plump fish.