Barralax On Rainforest Herb Linguini

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Barralax served with Rainforest Herb Linguini.  Some of these unique-to-find ingredients can be found at Vic Cherikoff's website.  Click the source link for more information.
Prep Time: 15mins
Cooking Time: 15mins
Recipe By: VicCherikoff
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 4 baby barramundi fillets, skinless
    • 1 cup sugar
    • 1 cup salt (common table salt is fine here)
    • 2 teaspoons
    • Alpine Pepper
    • 250 g Rainforest herb linuini
    • 1/2 butter
    • 2 red capsicums (bell peppers) roasted and peeled
    • 100 g (4 oz) snow peas
    • 100 g (4 oz) Enlish spinach or warrial reens
    • 2 teaspoons Lemon Myrtle


Combine the salt and sugar.

In a deep tray, spread about a third of the mix.  Place the fillets on top and pack with the remaining cure mix.  Leave for 2 hours at room temperature or chill for 24 hours.

When the barramundi flesh has firmed and lightened in colour, rinse it in fresh water. Drain and dry thoroughly on paper toweling

Slice into thin pieces cutting across the fillets at an angle of 30°.

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).

Top and tail the snow peas removing the string from the edges

Blanch the snow peas and warrigal greens and refresh in iced water then drain

Slice the capsicums into thin strips

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
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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