Cold Smoked Barramundi With Green Papaya Salad And Lemon Aspen Dressing

This recipe has been provided by Craig Squire at Red Ochre Grill, Cairns who specialise in creative modern australian cuisine using the flavours of native foods, such as quandong, muntries, lemon aspen etc as well as kangaroo, emu, crocodile and the best local seafood.

The recipe requires 100g of cold smoked barramundi per serve. At Red Ochre Grill they use smoked local barramundi from Pantacchinis here in Cairns, but most smoked fish can be used.

Dressing

• 1 cup fresh coconut milk
• 50ml lemon aspen juice
• 1 tsp fish sauce
• 1 clove garlic, chopped
• ¼ cup each basil and mint leaves

Salad

• 2 green papaya, peeled, cut into long matchsticks
• 7 fresh small whole green chillies
• 6 cloves garlic, chopped roughly
• 50g green beans cut into 1 inch pieces
• 60g unsalted roasted macadamias
• 50ml lime or lemon juice
• 1 tbs palm sugar
• 1 tbs fish sauce

Serve in a half coconut with some green salad leaves then 50gms of pre marinated papaya with folds of smoked barramundi on top , dressing and serve