Flip through the latest issue of Gulf Weekly.
Gulf hammour fish has a reputation of being one of our finest eating fish in the world and usually comes with a medium price tag to match.
Hammour is now being found right around Gulf and is exported to all parts of the world. This simple hammour recipe was developed for the Royal banquet and proved to be one of the most popular on the menu.
Ingredients
4_200gm Wild hammour fillets skin on
1kg potatoes (peeled)
1 Cup of milk
80gm Butter
5gm Lemon myrtle sprinkle (Australian Bush herb)
Sea salt
50ml Wild plums confit
Method
In a small pot place the potatoes in salted cold water and bring to the boil. Simmer for 40 minutes. Strain, then mash. Add butter and milk and lemon myrtle sprinkle. Season the barramundi with sea salt and grill till medium.
To serve place the lemon myrtle mash potato on the plate. Then place the barramundi on the mash and nape wild Plums confit syrup over the barramundi and place two wild plums halves on the top.
Garnish with fresh herbs.
