@Food_bylucy, Lucy’s Sticky Chilli Maple Barramundi on a Bed of Butter Bean Purée with Lemon Asparagus

For the Barramundi

• 1 barramundi fillet
• 1-2 tbsp olive oil
• Good pinch of salt and cracked black pepper

For the chilli maple glaze

• 3 tbsp pure Canadian maple syrup
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp fish sauce
• Juice of 1 lime
• 1 tsp chilli flakes
• ½ tsp gochugaru
• 1 tsp garlic, grated
• 1 tsp ginger, grated

For the butter bean purée

• 14 oz butter beans
• 2 tbsp olive oil
• garlic cloves, finely sliced
• 3-4 slices of lemon peel
• juice of half a lemon
• Good pinch of salt & pepper, to taste
• 1 tbsp Greek yoghurt

For the lemony asparagus

• 5 asparagus spears, ends cut off
• Drizzle of olive oil
• Good pinch of salt & pepper
• Juice of half a lemon

To serve

• Chives, finely chopped

1. Mix all the chilli maple glaze ingredients. Set aside
2. In a pot on medium heat, sauté the garlic in the olive for 1-2 minutes before adding in the butter beans + tin liquid, the lemon peel & juice, along with salt & pepper. Cook for 4-5 minutes until it’s thickened and reduced by half. Let cool slightly
3. Place all ingredients, minus the lemon peel plus the Greek yoghurt into a blender & blitz until smooth.
4. Season both sides of the barramundi with the oil, salt & pepper.
5. In a pan on high heat, cook barramundi, skin side down, pressing firmly either with a weight, spatula or something that will reduce the fish from curling, to get an even crisp skin. Once golden, roughly 4-5 minutes, flip & pour in the chilli maple marinade. Reduce heat to low & cook until the sauce is thick & glossy, basting the barramundi.
6. Lastly, cook the asparagus in a pan, seasoning with olive oil, salt & pepper. move it constantly around the pan & once it starts to colour, turn off the heat & finish it with the lemon juice.
7. To plate, spoon the butter bean puree on the bottom, place the asparagus in the centre & the barramundi on top. Spoon the remaining chilli maple glaze from the pan onto the fish. Finish with chives.