500 gm Barramundi, skin off, deboned
500 gm salt
500 gm caster sugar
2 lime zest
Mix salt, sugar and lime zest together, pack it all around your fillet of fish.
Place in refrigerator and allow curing for 1hr
Wash salt of barramundi, cut into .5cm dice
100 ml canola oil
50ml olive oil
2 tbsp Dijon mustard
½ lemon, juiced
30gm chives, finely snipped
Salt to taste
Put the oysters, mustard, and lemon juice in a small jug and blend with a hand mixer, adding the oil slowly like a classic mayonnaise.
Season to taste.
Pass though a fine sieve then add the chives
500g Prawns, shelled and deveined
100ml Fish sauce
Juice of one lime
Marinate prawns in fish sauce for 1hr then strain
Pan fry in a hot pan until golden all over, season with lime juice
Place in refrigerator until cold
Blend in a blender until prawns resemble floss
Poach, then shallow fry the prepared potato place in an oyster shell then top with the oyster mayonnaise the barramundi and prawn floss garnish with finger lime and lemon juice