WILD BARRAMUNDI WITH QUINOA & KALE SALAD

In my mind there are three grades of barramundi. Farmed is grey and dull when raw, and tastes that way when cooked - even a little muddy. Wild is bright and white, sometimes with a bluish tinge and with flashes of red. The best is wild line-caught, with the brightest, clearest colour and cleanest taste of all.

Nothing but fish flavour here. Pan seared, a squeeze of lemon juice, a sprinkle of sea salt.

WILD BARRAMUNDI WITH QUINOA & KALE SALAD