Ingredients:

Wild Daintree Barramundi, plantain bananas, curry powder, Rocket, mizuna, coconut cream, mango wine, papaya, coconut cream, coconut flesh, chilli, red onion, coriander, black sapote liquor, brown sugar, lemongrass, ginger, lime.

Method:

• Finely dice papaya, onion, chilli add lime zest and oil, season.
• Reduce sapote liquor with brown sugar till thick
• in a pan infuse mango wine with lemongrass and ginger, add coconut milk, reduce by half, once reduce use stick blender to foam the liquid.
• sear Barramundi skin side down.
• Saute Bananas in a little oil and curry powder and bush honey
• dress salad leaves with oil, season.
• place bananas on plate, top with rocket salad, place Barramundi on top of salad, spoon salsa over fish, place foam around plate, drizzle with sapote reduction, finish with shaved coconut and chilli and coriander