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Crispy skin barramundi with tomato dressing & mushroom risotto


  • To make the risotto, heat 50 ml oil in a heavy-bottomed pot and gently sauté 20 gm chopped shallots with 2 crushed garlic cloves until softish, continually stirring. 
  • Add the rice and continually stir until it becomes well coated and opaque. 
  • Then add 100 ml wine, stir and reduce, continually stirring. 
  • Add the hot stock, bit by bit, and also reduce, continually stirring. 
  • At the same time, heat a little oil in a pan and briefly sauté the mushrooms until brown. 
  • Then add a dollop of butter with 1 heaped tspn thyme leaves. Stir and briefly cook. 
  • Add the mushrooms to the rice. Stir and cook for about 16-18 mins until all stock is well absorbed and the rice is tender. 
  • Then add seasonings with the remaining butter and continually stir until it is melted. Taste for seasoning.
  • Heat a little oil in a heavy-bottomed pan. Score the skin of the fish, lightly salt and cook, skin side down first. 
  • To make the tomato dressing, heat a little oil in another pan and gently sauté 20 gm sliced shallots with the lemongrass, celery and remaining garlic until softish.
  • Add ½ tspn thyme leaves and the basil with the tomato paste, tomato juice and 100 ml wine. Cook for a few minutes and then taste for seasoning. If you like, add a little truffle oil and briefly cook. 
  • Reduce the balsamic and remaining wine with the vinegar, sugar and a thyme sprig in a pot. 
  • To serve, sprinkle both the tomato dressing and balsamic reduction on individual plates. Then spoon a mound of risotto in the centre and top with the fish. Sprinkle with a little lemon juice, drizzle with a little oil and garnish with the asparagus and tomatoes. 
  • Stuart Bell - Woodman Estate, Mornington Peninsula


  • extra virgin olive oil
  • 40 gm peeled shallots
  • 3 garlic cloves, crushed
  • 200 gm risotto rice
  • 300 ml dry white wine
  • 500 ml hot chicken or vegetable stock
  • 300 gm selection of mushrooms, eg. oyster, button & Swiss brown, cleaned & sliced
  • 2 dollops of butter
  • sea salt & freshly ground pepper
  • 4 x 120 gm barramundi fillets, scaled, but skin on
  • 50 gm freshly grated parmesan
  • 1 lemongrass stalk, battened out & sliced
  • 1 celery stick
  • fresh thyme
  • 1 tspn fresh basil leaves, chopped
  • 1 tbsp tomato paste
  • 300 ml tomato juice
  • truffle oil (optional)
  • 400 ml balsamic vinegar
  • 15 ml red wine vinegar
  • 30 gm sugar
  • 12 small asparagus spears, steamed
  • 6 cherry tomatoes, halved & slow roasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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