Lemon Pepper Barramundi with Forbidden Black Rice, Indian Curry Butter, and Peas & Carrots

From Rafe Hottenstein: Executive Chef at Josephine’s Downtown.

A vibrant, globally inspired dish—delicate barramundi layered with citrus and herbs, paired with deeply aromatic black rice and a richly spiced curry butter.

Components

  • Lemon Pepper Barramundi

  • Forbidden Black Rice

  • Indian Curry Butter Sauce

  • Peas & Carrots

Lemon Pepper Barramundi

Ingredients

  • Barramundi fillets

  • Lemon pepper seasoning

  • Thinly sliced lemon, cut into half-moons

  • Salt

  • Fresh thyme sprigs

  • Butter

  • Extra virgin olive oil

Method

  1. Preheat oven to 375°F (190°C).

  2. Place barramundi fillets on a small tray. Season with lemon pepper and salt.

  3. Arrange 3 evenly spaced lemon slices over each fillet. Top with thyme sprigs.

  4. Dot with butter and drizzle lightly with extra virgin olive oil.

  5. Roast for 10–12 minutes, or until the fish is just cooked through and flakes easily.

Forbidden Black Rice

Ingredients

  • 1 lb black rice

  • 1 small onion, finely minced

  • 2 quarts chicken stock

  • 3 large garlic cloves, thinly sliced

  • 1 small bunch thyme, tied

  • Butter

  • Extra virgin olive oil

  • Salt and freshly ground black pepper

Method

  1. In a medium saucepot with a lid, sweat the onion in butter and olive oil over medium-low heat—do not allow it to color. Season lightly with salt and pepper.

  2. Add garlic and cook gently for 2 minutes until aromatic.

  3. Stir in the black rice, then add half of the chicken stock.

  4. Bring to a boil, then reduce to a low simmer. Add the thyme bundle.

  5. Cover and cook until tender, adding more stock as needed.

  6. Remove thyme bundle and adjust seasoning before serving.

Indian Curry Butter Sauce

Ingredients

  • 3 large garlic cloves, minced

  • 2 Thai bird chilis, minced

  • 3 red chilis, minced

  • 1 large onion, minced

  • 2 tbsp fresh ginger, minced

  • 1/2 cup ghee

  • 1 1/2 tbsp tomato paste

  • 1 1/2 tbsp turmeric

  • 1 tbsp chili powder

  • 1 tbsp garam masala

  • 1 tbsp ground coriander

  • 1 tbsp ground cumin

  • 1 3/4 cups tomato purée

  • 1/2 tbsp dried fenugreek leaves

  • 1/2 cup heavy cream

  • Salt and freshly ground black pepper

Method

  1. In a medium saucepot, melt the ghee over medium heat.

  2. Add garlic, chilis, onion, and ginger. Cook until softened and aromatic. Season lightly with salt and pepper.

  3. Stir in tomato paste, turmeric, chili powder, garam masala, coriander, and cumin. Toast for 2 minutes to bloom the spices.

  4. Add tomato purée and simmer for 10 minutes, allowing the flavors to develop.

  5. Stir in heavy cream and fenugreek leaves. Simmer gently for 2–3 minutes.

  6. Adjust seasoning and keep warm.

Peas & Carrots

Ingredients

  • Sweet peas

  • Carrots, sliced and blanched

  • Radishes, thinly shaved

  • Butter

  • Salt

Method

  1. In a small sauté pan, gently cook peas and carrots in butter until heated through and lightly glazed.

  2. Season with salt.

  3. Finish with shaved radishes for freshness and subtle bite.

Assembly

  1. Spoon a bed of forbidden black rice onto the plate.

  2. Place the roasted barramundi fillet on top.

  3. Generously spoon the Indian curry butter sauce around and partially over the fish.

  4. Arrange the peas and carrots alongside for color and balance.

  5. Finish with a light drizzle of sauce and fresh herbs if desired.

Chef’s Note:
 This dish thrives on contrast—bright citrus against warm spice, delicate fish against deeply aromatic sauce. Keep the barramundi perfectly cooked and allow the curry butter to act as a bold, luxurious counterpoint.