BARRAMUNDI WITH KIPFLERS AND MUSTARD VINAIGRETTE

I didn't pay enough attention in science classes, so I can't explain why, but I've noticed that some fish species get firmer when cooked and others get softer. Barramundi is one of these.That can make it a tricky fish to cook and plate up, because a long fillet like this can easily break if mistreated. I know this looks a touch overdone. It isn't. Incredibly soft and moist inside, but a nutty crunch to the panko coating.

BARRAMUNDI WITH KIPFLERS AND MUSTARD VINAIGRETTE