Cajun Barramundi Fillet

Ingredients: 4 x 180g Wild Barramundi fillet, vegetable oil, cajun spice mix

Kipfler Potato salad 500g kipfler potatoes, washed
1 spring onion ,sliced thinly
100g sour cream
salt& pepper
Coconut Samba 200g fresh coconut flesh, thinly sliced
30 g Baja paste
10 ml sweet chilli sauce
50 ml coconut cream
10g coriander chopped
Wicked Orange Beurre Blanc 20g golden shallots, finely chopped
1 clove garlic, chopped
1/2 red long chilli
4 cardamom pods, crushed
400 ml Orange juice
30 ml white wine vinegar
250 g Butter, cut in small cubes


For the potato salad, boil potatoes until tender, cool and slice .Mix the sour cream and spring onions in a bowl add the potatoes,season to taste. Keep in room temperature .
For the sambal combine all ingredients in a bowl.
To make the beurre blanc reduce all ingredients except butter in a heavy based sauce pan until only a couple of table spoons remaining. Take the pot of the heat and whisk in the cold butter until smooth. Strain and keep warm
For the Blackened Barramundi. Spread the Cajun spice mixture onto a flat plate. Press the fish fillets firmly into the spices, coating both sides. Heat the olive oil until almost smoking in a large heavy skillet. Cook the fish about 3 minutes on each side, or until well done.
To assemble the dish make a bed with the potato salad in middle of plate, place the barramundi fillet on top, pour the beurre blanc around and garnish with the coconut sambal.