Salted Barramundi w coconut dashi, shaved truffle – Prahran Market

Ingredients

• For Barramundi:
• 400g coarse rock salt
• Around a 600-700g fillet barramundi (skin on)
• 4 zip lock bags
• For Coconut dashi:
• 400ml coconut milk (Richmond brand preferable)
• 5 dried shitake mushrooms (chopped)
• 1 x 10cm piece of Kombu (wiped with a damp cloth)
• .25 g Bonito flakes (katsuoboshi)
• 30g piece of ginger ( peeled and chopped fine)
• Salt to taste
• For Squid ink crumb:
• 100g Panko breadcrumbs ( Japanese breadcrumb)
• 3 tbs Squid ink mixed with 2 tbs little water
• 2 toasted nori sheets (blend to a coarse dust in the food blender)(keep half the nori powder for dusting the skin later)
• Other ingredients:
• 1 small fresh black truffle
• 250g bag edamame , podded and roghly chopped
• 20 pieces of wood sorrel (most likely to be growing around your garden in winter)
• 100g Butter (diced)
• 200ml Rice bran oil
• Murray river Salt flakes