Lunch

Charred Kampot Pepper-Crusted Barramundi with Vietnamese Caramel-Miso Glaze, Burnt Shallot Ash & Charred Broccolini

Name: Charred Kampot Pepper-Crusted Barramundi with Vietnamese Caramel-Miso Glaze, Burnt Shallot Ash & Charred Broccolini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 whole barramundi (800g, scaled and gutted); 3 tbsp Kampot black peppercorns (cracked coarse); 2 tbsp sea salt (for dry brine); 1 tbsp clarified butter; 2 tbsp neutral oil (divided); ½ cup palm sugar; 3 tbsp fish sauce; 2 tbsp white miso paste; 2 tbsp rice vinegar; 1 tbsp unsalted butter; 3 large shallots (sliced thin); 1 tbsp neutral oil (for shallot ash); ½ tsp smoked sea salt; 400g broccolini; 2 cloves black garlic (minced); 2 tbsp shallot greens (sliced thin); micro cilantro

A whole barramundi, scored and crusted in cracked Kampot peppercorns, seared until skin crackles with blistered char. Finished with a sophisticated Vietnamese caramel enriched with white miso and fish sauce, garnished with shallot ash and bitter charred greens—every flavor layer distinct, nothing masks the fish.

579cal per serving 14gprotein 74gcarbs 29gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this