Ooray plum & rainforest gin cured Daintree saltwater barramundi

Goran Zonai from Port Douglas restaurant Salsa Bar & Grill keeps it fresh, with gin cured Daintree Saltwater Barramundi.


1 kg side of barramundi, skin off
250g macrobiotic sea salt
250g sugar
150 g ooray plum puree
5g black peppercorn crushed
5 g fennel seed, toasted
40 ml rainforest gin (devils thumb)
NB: If you are using ooray (Davidson plum) powder you can sprinkle enough powder to cover the barramundi fillet after the curing process.


STEP 1: Combine all ingredients except the barramundi fillet and mix well.

STEP 2: Place half of the mix in large vacuum bag, place barramundi on top. Cover the barramundi with the rest of the mix and vacuum seal. If you don’t have vacuum sealer, lay out a large sheet of plastic wrap. Sprinkle half of the mixture over the plastic wrap, in the shape of the barramundi fillet. Place the barramundi on the salt mixture. Cover with the remaining mixture. Fully enclose with the plastic wrap.

STEP 3: Refrigerate for 24 hours.

STEP 4: Rinse it well under cool water, and pat it dry.

STEP 5: The barramundi fillet is ready to be sliced.

© Daintree Saltwater Barramundi 2024

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