Hunter Food

Starfish
If it is fine food, friendly service and a picturesque Harbour setting that you’re after,
then stop at Starfish. Located right on the water at Queens Wharf, the bustle of a
working Harbour will keep you intrigued while you enjoy a lazy lunch and a bottle of
wine. Impress your loved one with a scrumptious seafood platter, and our fabulous
backdrop of magical Harbour lighting will set the scene for a night to remember.
HERB AND PARMESAN CRUSTED BARRAMUNDI WITH GARLIC PRAWN,
ROCKET AND SNOW PEA RISOTTO
Barramundi
4 x 180g Barramundi fillets
8g fresh herbs finely chopped
32g grated parmesan
40g dried breadcrumbs
pinch salt
cracked black pepper
40ml olive oil
Risotto
400g Arborio rice
800ml chicken stock
salt and pepper to taste
40g rocket
200g brown onion, finely diced
4 cloves of garlic
80g grated parmesan
20ml olive oil
Garlic Prawns
20ml olive oil
20g butter
3 peeled and de-veined green prawns
- tails intact
4 teaspoons of roast garlic puree
Serves Four
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2
3
4
5
6
7
8
9
Combine herbs, grated parmesan, breadcrumbs, salt, pepper and olive
oil in a small bowl.
Evenly coat the tops of each barramundi fillet with the mixture, pressing
firmly to form a crust.
Place fillets on a baking tray and bake for 12 minutes at 190°C.
In a saucepan bring the chicken stock to the boil, set aside.
Heat oil in a large heavy based saucepan, fry onion and garlic for about
two minutes.
Add rice and cook for a further minute.
Gradually add chicken stock, adding the next ladle after the first has
evaporated.
When all stock has evaporated add parmesan, rocket, salt and pepper.
In a pan heat butter and oil. Sauté prawns until cooked. Add roast garlic.
To serve place risotto in the centre of a plate followed by the Barramundi
and the prawns and garnish with steamed snow peas and lemon
wedges.
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