We love going to Kailis Brothers in Leederville for our fresh seafood supply... We always ended up with 1 whole Salmon and Hiramasa. The best thing about going to Kailis is that ...they will clean the fish (gut and scale off) and cut into whatever and however you prefer, be it fillet or cutlet or even for sashimi... hmmm... maybe Kailis should give me some discount for promoting their produce in my blog... I wonder!! :)
They even have a chef to do some demonstration cooking (not everytime though)... we were lucky to be there when they were promoting their other produce... 2 types of infused 'Organic Olive Oil' ~one with Blood Orange and the other with Lime... sound wonderful..
I was talking to the chef and managed to find out his 'secret' ingredients ....and I get to taste this wonderful dish... it is so yum...
The chef was using Barramundi, Greek Oregano and Maldon seasalt... Greek oregano can be found in some speciality shop (it has a bitey taste compare to the store bought oregano) and Maldon salt is so very expensive here in Perth... so I use neither... I substituted with dried oregano and seasalt... and my favourite Hiramasa...but the star for the dish is the Blood Orange infused Extra Virgin Olive Oil.
Here we go ... my economical version of the dish... :)
- white fish - thinly sliced
- Olive oil infused with blood orange
Heat up the griddle or frying pan.. spray cooking oil. Place the thinly cut fish on the hot griddle, drizzle with Orange Blood infused olive oil, sprinkle some seasalt, pepper and oregano. Cook for a quick 1 minute (approxoimately) and repeat with the other side... Serve immediately with some greens...and lemons...