窶「 Add the lemon grass, Kaffir leaves and tom yam Goong paste and sautテゥ together.
窶「 Add the pureed items and bring to the boil with V8 Juice.
窶「 Reduce to required consistency approx 15 minutes and season to taste.
窶「 Remove from the stove, rest for 30 minutes and pass through a fine sieve.
窶「 Adjust seasoning and refrigerate till well chilled.
Barramundi ceviche 100g cleaned and trimmed barramundi fillet (without skin) 20ml lemon juice 20ml peanut oil 1pc medium size red chilli cut into fine stripes 20g carrot julienne 20g spring onion julienne
Method 窶「 Slice the Barramundi as thin as possible.
窶「 Marinate with above ingredients for approx 20 minutes. Recipe courtesy of Pisces, Madinat Jumeirah & Chef Willibald Reinbacher