Pan-fried Barramundi Fillet on Braised Sugarloaf Cabbage with California Raisins & Chorizo - Califor

Ingredients

• 60 g California Natural & Golden Raisins
• 60 ml olive oil
• 2 cloves garlic, chopped
• 50 g onions, chopped
• 80 g fresh chorizo, sliced
• 150 g sugarloaf cabbage, sliced
• 100 g tomatoes, diced
• 2 g smoked paprika
• 5 g cumin powder
• 100 ml white wine
• 200 ml chicken stock
• 20 g pine nuts, toasted
• 4 barramundi fillet (140g each)
• pinch of salt and pepper
• plain yoghurt
• pesto sauce
• chervil and purple shiso