Crispy Barramundi With Banh Mi Vegetables And Charred Lemongrass Ginger Aioli
1 ea Barramundi
16 oz Buttermilk
3 Tbsp Chili Crisp
3 cup Cornmeal
1 stalk Lemongrass, peeled
1 ea Ginger, knob 2" peeled, rough chopped
1 ea Lime, zest and juice
2 Tbsp Water
1 tsp Honey
1.5 cup Mayo
1/2 cup Carrot, shredded
4 ea Radish, sliced thin
1/4 ea Red Pepper, julienned
1 ea Jalapeno, seeds removed, sliced
Pickle the vegetables – add carrots, sliced radishes, julienned red pepper and sliced jalapeno to a container with the Cherry Habanero brine and stir to combine. Cover and refrigerate for at least four hours. Drain pickling liquid before serving.
Marinate the barramundi – whisk the buttermilk and chili crisp together and add to a shallow pan. Place the barramundi fillet in the mixture and submerge. Cover and refrigerate for one hour.
Make the Charred Lemongrass and ginger Aioli – grill the lemongrass stalk over medium heat until the exterior has nice grill marks but is not burnt. Cut into 1/4″ slices. In a food processor, add the lemongrass, ginger, water, lime zest, juice and honey and blend until pureed.
In a mixing bowl, add the mayo and pureed mixture and whisk until combined. Refrigerate until use.
Dredge the barramundi – Add the cornmeal to a shallow pan. Remove the barramundi from the chili crisp marinade and dredge in the cornmeal, making sure to completely coat the fish.
To serve – deep fry the barramundi for 4-5 minutes or until the fish is cooked through, lightly browned and crispy. Season immediately upon removing from the oil. Top the crispy barramundi with the pickled banh mi vegetables and garnish with the aioli. Pairs well with rice, couscous and farro.