Barralax On Rainforest Herb Linguini

1. 1

   1. Combine the salt and sugar

2. 2

   2. in a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix

3. 3

   3. leave for 2 hours at room temperature or chill for 24 hours

4. 4

   4. when the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry throughly on paper toweling

5. 5

   5. slice into thin pieces cutting across the fillets at an angle of 30u00b0

6. 6

   6. prepare the pasta in salted boiling water for 11 minutes or until al dente, drain and add a dash of olive oil (Australian, of course)

7. 7

   7. top and tail the snow peas removing the string from the edges

8. 8

   8. blanch the snow peas and warrigal greens and refresh in iced water then drain

9. 9

   9. slice the capsicums into thin strips

10. 10

    10. heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves

11. 11

    11. to the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini

* Per serving · 4 servings · Values may vary.