Daintree Saltwater Barramundi Sashimi with Soy, Finger Lime and Caviar by Spencer Patrick (serves 4) Ingredients Know the news with the 7NEWS app: Download today 400g Daintree Saltwater Barramundi, thinly sliced 1⁄2 cup light soy sauce 1⁄2 cup freshly squeezed lime juice Zest of 1 lime 2 tbs Mirin 1⁄2 tsp sesame oil 1 red chilli, finely chopped 2 finger limes 1 tbs Yarra Valley caviar 1 punnet Sea succulents 1⁄2 Daikon radish, thinly sliced into rounds Method Dressing: Add to a mixing bowl soy sauce, lime juice and zest, mirin, sesame oil, chilli, pearls from both finger limes and caviar. Gently mix until all combined and set aside. Plating: Place sliced Barramundi evenly onto 4 serving plates Drizzle each plate with prepared dressing Garnish with sea succulents and daikon radish to finish FNQ Prawn Roll with Spicy Mayo Makes 4 rolls Ingredients 4 soft white rolls 240g of cooked, peeled prawns 4 tbs mayonnaise 1 tbs Sriracha Hot Sauce Pinch of salt and pepper Soft butter Juice from 1⁄2 lime Method Slice prawns length ways and season in a bowl with salt and pepper, set aside In a mixing bowl add Sriracha, mayonnaise and lime juice, mix until well combined Add sliced prawns to mayo mix and stir to coat well Butter rolls, add prawn mix to each and enjoy! Click here for Harrison’s Restaurant Click here for more of Taste Port Douglas.
