Barramundi with Citrus Sago



Fresh Four Fruit Salsa
  • 1 each mango and papaw, peeled and diced
  • 2 kiwis, peeled and diced
  • 1/2 Ugli fruit** or pink grapefruit, segmented and diced
  • 1/2 small red onion, diced
  • 1/4 c. chopped coriander
  • 3 T. chopped fresh mint
  • 1 Anaheim Chile, roasted and diced
  • 1 T. each candied ginger and minced jalapeno
  • 1 T. fresh lime juice

Gently fold all ingredients together.

Citrus Savory Sago
  • 2 c. water
  • 1 c. sago**
  • 1/4 -1/2 tsp. salt
  • 2 T. each lemon and lime juice
  • 1 T. each lemon and lime zest
  • 1 tsp. candied ginger**
  • 1/4 c. each chopped coriander and parsley

Heat water to boiling point. Add sago and salt and cook according to
package directions. Just before serving stir in remaining ingredients.

Any fish filet or steak works well with this dish but the Queensland choice is
Barramundi or Tuna stabbed with a fresh sugar cane. If there are no cane
fields near your nor an exotic gourmet produce stand try this! Take 1 or 2
wooden skewers for each filet and soak them in a bush, Queensland or
any flavored honey.

The filet is served on a bed of citrus savoury sago and with a colorful cascading fruit salsa over all. This was developed and served for the film crew on The
Magician and even the director loved it!

8 wooden skewers or 4 pieces of sugar
cane, sharpened**
1/4 c. gourmet bush honey**
4 (6 oz) fish filets or steaks
Garnish: 4 mint sprigs

Place skewers or cane in honey on a shallow plate, leaving the tops free to
handle. After soaking at least on hour stab filets with skewers to permeate
with honey.

Barbecue or grill fish nice side down on first side (10 minutes an inch of
thickness-total). If there is no BBQ we used a few drops of liquid smoke to
add flavor.

Gently stack each fillet on mound or against timbale of sago. Cascade fruit
salsa overall. Garnish with a sprightly sprig of mint if desired. Pool some flavored oil in small drops around fish.flavored with juices of the fruit salsa!

Additional Information

Recipe Source: Chef Submissions
Submitted By: Susanne Wilder