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Barramundi parcels with zucchini and squash
Barramundi parcels with zucchini and squash
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Curtis Stone's exquisite Australian barramundi with zucchini and squash harmoniously blends fresh flavors for a delightful meal.
Ingredients:
  • 2 zucchini, cut into batons
  • 2 yellow squash, cut into batons
  • 20.00 ml mirin, or sweet white wine
  • 4 barramundi fillets (180 - 300g)
  • 62.50 ml basil leaves, torn
  • 8 sprigs fresh coriander
  • 3cm piece ginger, julienned
  • 4 shallots, sliced
  • 3 heads bok choy, each cut into 4
  • 6.10 gm fish sauce
  • 24.40 gm oyster sauce
Instructions:
  • Preheat your oven to a toasty 220ºC.
  • Preheat the oven with a baking tray inside.
  • Place the zucchini and squash evenly on four 30cm x 40cm pieces of foil.
  • In a small mixing bowl, whisk together soy sauce, sesame oil, oyster sauce, and mirin. Drizzle this flavorful mixture over the zucchini and squash, then season with salt and pepper to taste.
  • Season both sides of the Barramundi with salt and pepper. Place a fillet on top of each pile of zucchini and squash, then divide the basil and coriander evenly between the parcels.
  • Wrap the fish in foil, sealing the edges tightly to keep in all the flavorful steam while cooking.
  • Place the parcels on a hot baking tray and bake in the oven for 10-12 minutes until the fish fillets are cooked to your liking.
  • Heat vegetable oil in a wok over medium-high heat, swirling to coat evenly.
  • Sauté the ginger, shallots, and garlic for 30 seconds until fragrant.
  • Toss the bok choy for 3 to 4 minutes until it's slightly wilted.
  • Drizzle in fish sauce and mix well to evenly coat, then season with salt and pepper to your liking.
  • Arrange 3 bok choy pieces in the center of each of the 4 serving plates.
  • Unwrap the fish parcels and gently discard the herbs.
  • Layer the fish on a bed of bok choy, then pile the zucchini and squash on top of the fish.
  • Drizzle the juices from the parcel around the plate's edge.
  • Finely chop the remaining basil and coriander, sprinkle over the fish, and present beautifully.

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