Barramundi carpaccio with cucumbers

Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.
By Russell Misso
Published on Wednesday, 02 Aug 2017
Type of Meal
Level of Difficulty

Serves 5
Prep time
2 hours +12 hours chilling
Cook time 1 hour 45 minutes


cucumber sorbet
188ml water
42g trimoline (available from Modernist Pantry)
113g caster sugar
6g pectin
410ml cucumber juice
50g lemon juice

  • In a Thermomix, bring water and trimoline to 50°C, then add sugar and pectin. Bring mixture to 100°C.
  • Add cucumber and lemon juices, then blend for 1 minute at full speed.
  • Strain and freeze in a Pacojet container.


chive gel
200g fresh chives
25g Ultra-Tex 4

  • Cook chives in rapidly boiling water for 5 minutes, then refresh in ice water.
  • Blend chives with enough blanching liquid to cover the leaves, until smooth.
  • Bind mixture with Ultra-Tex 4, then strain into a piping bag.


salt-baked beetroot
500g rock salt
250g egg whites
1kg all-purpose flour
1 beetroot

  • Blend salt to finer pieces.
  • Using a KitchenAid, mix salt, egg whites and flour to form a dough.
  • Cover beetroot with dough and bake at 180°C for 1 hour 30 minutes.
  • Crack hardened dough and peel off beetroot skin, then portion beetroot to your desired shape and size.


barramundi carpaccio
10g sea salt
10g fine salt
10g caster sugar
zest of 1 orange, 1 lime and 1 lemon
350g barramundi chunks, skin removed and diced to 3cm cubes (available from Kühlbarra)
10g carbon bamboo powder (available from Phoon Huat)
10g activa (meat glue, available from Modernist Pantry)

  • Mix sea salt, fine salt, sugar and zest. Marinate barramundi with mixture, then leave in the chiller for 12 hours.
  • Rinse off salt mixture from barramundi.
  • Mix carbon bamboo powder, activa and barramundi, then roll into a roulade with cling wrap and freeze.
  • Slice barramundi to your desired size and shape.