Barramundi Tortilla

Barramundi Tortilla

  • A piece, or pieces of saltwater barramundi, or your favourite flaky fish
  • a tortilla for each piece
  • mashed potato made with a knob of butter, a few drops of lemon juice, and some sour cream
  • lemon myrtle
  • salt and pepper
  • olive oil for frying.
  1. Make the mash and keep warm
  2. coat the fish with lemon myrtle
  3. salt and pepper
  4. Pan-fry in oil and put aside for a few moments
  5. Sprinkle the tortilla with a little water then heat on a hot skillet or frypan. This one was cooked in the same pan after the fish.
  6. place fillet and some mash on the Tortilla, sprinkle on a little more lemon myrtle
  7. Wrap and serve.

This could have other ingredients, such as salad, added as you may desire. I kept it very simple because I did not want to overpower the delicious fish and native herb combination, but it occurs to me that with or without the lemon myrtle, there are a few additions that could be included if available.  Salad, tartare, mayo, pickle…



About Alan

Alone in a sea of spinifex.
This entry was posted in Con-fusion cooking, fish, fusion, potato, seafood and tagged , , , . Bookmark the permalink.

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