Posted by Ash Simmonds in Featured, Recipes
on 31st Dec, 2011 | 6 comments
This fish and bacon extravaganza will pleasure your tastebuds and leave you satisfied like you’ve never been before.
I’ve used Barramundi as the theme ingredient here, it’s an ugly but delicious fish, with plenty of fat and a flesh texture that’s more flakey than a fake-tan blonde.
The name is stolen from the Australian Aboriginals, with it’s original meaning being something like “river animal that we eat before Tuesday”.
Prep/cook time: 2 glasses of wine.
200gm/1.5″ thick Barramundi steak – skin on
2 rashers (slices for you heathens)...