Whole Baked Barramundi with Hollandaise Sauce

Preparation time: 20 minutes

Cooking time: 80 minutes

Serves 6

Collect Ingredients

1whole barramundi, about 3 kg, scaled and cleaned

50g Daintree Spice Co’s Reef and Rainforest Rub

Peanut oil for greasing

For the Hollandaise Sauce

4 free range egg yolks

1/4 teaspoon Dijon mustard

2 tablespoons sherry vinegar

1 shallot roughly chopped

3 black Peppercorns crushed

200g  warm clarified butter

Salt and pepper to taste

Method

  1. Preheat the oven to 190°C.
  2. Throughly dry the barramundi with a clean cloth, cut through the skin and flesh, three incisions to each side, season the fish all over with the Reef and Rainforest Rub and massage into the flesh the cuts and the cavity 
  3. Lightly grease 2 large sheets of aluminium foil on the reflective side and wrap the barramundi in the foil tightly so it is completely sealed. Place in a large roasting pan and bake in the oven for 70-80 minutes until just cooked through.
  4. Meanwhile to make the Hollandaise place the sherry vinegar shallot and peppercorns into a saucepan bring to the boil and reduce by half, strain into a stainless steel bowl
  5. Add the egg yolks to the vinegar reduction and whisk over a hot water bath until mixture thickens don’t overcook as your eggs will scramble
  6. Remove from the heat and gradually add the warm clarified butter and set aside
  7. Remove the fish from the oven and carefully lift it out of the roasting tray unwrap the fish
  8. Serve immediately with the hollandaise sauce 
Jason Riches