Main courses · Fish & seafood
Gwinganna Barramundi escabeche
The quality of the saffron can will alter the colour of the broth
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 6 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High protein
- Diet
- VeganPlant-based
- Difficulty
- Easy
- brown onion
- 0.5
- garlic
- 3 cloves
- leek
- 1
- celery stalk
- 1
- fresh ginger
- 3 cm
- fresh turmeric
- 3 cm
- extra virgin olive oil
- 180 g
- tomato paste
- 2 tsp
- dried oregano
- 1 tsp
- fennel seeds
- 0.5 tsp
- cinnamon quill
- 1
- star anise
- 3
- ground turmeric
- 0.5 tsp
- ground sweet paprika
- 0.3 tsp
- ground cinnamon
- 0.5 tsp
- ground coriander
- 0.5 tsp
- saffron threads
- 1 pinches
- orange juice
- 250 g
- rice wine vinegar
- 125 g
- white wine vinegar
- 60 g
- mirin
- 1 tsp
- water
- 625 g
- coconut sugar
- 30 g
- barramundi fillets
- 6
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- cherry tomatoes
- 6
- carrot
- 1
- red capsicum
- 1
- fennel bulb
- 1
- zucchini
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 30.8 g
- Energy
- 2,161 kJ
- Calories
- 516.5 kcal
- Fat
- 33.6 g
- Fibre
- 3.2 g
- Carbohydrates
- 20.6 g
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