Barralax on rainforest herb linguini

Serves: 4


4 baby barramundi fillets, skinless
1 cup sugar
1 cup salt (common table salt is fine here)
2 teaspoons
Alpine Pepper
250g rainforest herb linguini
½ tablespoon butter
2 red capsicums roasted and peeled
100g snow peas
100g English spinach or warrigal greens
2 teaspoons Lemon Myrtle


1. Combine the salt and sugar
2. in a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix
3. leave for 2 hours at room temperature or chill for 24 hours
4. when the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry throughly on paper toweling
5. slice into thin pieces cutting across the fillets at an angle of 30°
6. prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course)
7. top and tail the snow peas removing the string from the edges
8. blanch the snow peas and warrigal greens and refresh in iced water then drain
9. slice the capsicums into thin strips
10. heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves
11. to the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini


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Dining Downunder Cookbook
This Australian recipe of Barralax on rainforest herb linguini is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Feast Restaurant on Avoca Beach

Recipe By: Mark McCluskey

Mark McCluskeyShould it be barralax or gravamundi? Either is a corruption of the Scandinavian word for the process of dry curing salmon – but we wanted to make it our own using what is often considered amongst the best eating fish around. This dish needs to be prepared well ahead of time as the curing of the barramundi can take up to 24 hours.

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