Thai spiced Lemongrass Gazpacho with Barramundi Ceviche
1/2 cup V8 Juice
350g ripe peeled, seeded tomatoes coarsely chopped
75g green pepper, seeded and coarsely chopped
100g cucumber, peeled, ツス seeded and coarsely chopped
60ml red wine vinegar
1tsp chopped garlic chopped finely
1/2 cup olive oil
1 cup tomato juice
1g kaffir lime leaves
1 stalk lemon grass
1.5tsp tom yam goong paste
1.5tsp tomato paste
窶「 Place the tomatoes, green peppers, onions, cucumbers, vinegar, garlic, tomato juice and olive oil in a bowl and mix.
窶「 Blend the soup in batches on high speed for 4 minutes until very smooth.
窶「 Sautテゥ garlic in a tbsp. of olive oil.
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.
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
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