Pan-Seared Barramundi

Ingredients

• 2 tablespoons butter 
• 0.5 cup cashew pieces crushed
• 1  chile minced
• 1 bunch cilantro leaves chopped for garnish
• 20 ounce barramundi fillets (may substitute sea bass or halibut)
• 4 cloves garlic 
• 2 tablespoons ginger grated
• 1  juice of lime juiced
• 1 stalk lemongrass minced
• 4 servings oil for searing
• 1 cup okra chopped
• 1  bell pepper diced red
• 1  onion diced red
• 1 pinch salt 
• 8  shrimp smoked chopped
• 2  tomatoes diced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• sieve

Directions

1. Preheat the oven to 500 degrees F.
2. Toast the shrimp shells in a dry saucepan over medium-low heat until fragrant and color has developed. Cover the shells with water, add a pinch of salt, and simmer for 45 minutes over low heat, to form a stock. Strain the stock through a sieve and set aside.
3. In a large pot over low heat, sweat the onion, garlic, chile, ginger, and lemongrass in 2 to 3 tablespoons butter for 2 minutes.
4. Add the red pepper and sweat for 1 minute more.
5. Add the okra and shrimp stock. Simmer the mixture for 30 minutes, adjusting the seasoning as desired. Fold in the tomatoes, chopped cilantro, remaining 2 tablespoons butter, lime juice, and cashews.
6. Remove from heat and reserve.
7. Heat a large oven-safe skillet over medium-high heat.
8. Add enough oil to thinly coat the bottom of the skillet, and let oil heat.
9. Add the fish, skin side down, and sear for 3 minutes. Then place the skillet in the oven and roast the fish for several minutes, or until it reaches your desired level of doneness.
10. Divide the reserved stew mixture among 4 bowls, and top each with 1 fish fillet, skin side up.
11. Garnish with cilantro sprigs.