This recipe is a favourite at Harrisons Restaurant, where chef Spencer Patrick lets the quality of Mark Hober’s Daintree Salt Water Barramundi speak for itself. The crisp-skinned, locally farmed barramundi matches perfectly with the deep-sea flavour of squid ink.






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  • ½ (about 500 g) small cauliflower, trimmed
  • 50 g butter
  • 125 ml (½ cup) milk
  • 1 tbsp squid ink (see Note)
  • 2 tbsp olive oil
  • 4 x 150 g barramundi fillets, skin on
  • 100 ml dry white wine
  • 12 clams, cleaned
  • 2 baby squid hoods, cleaned, roughly chopped
  • 1 lemon, juiced
  • finely sliced baby radish and micro herbs, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chop three-quarters of the cauliflower, then finely slice the remaining quarter. Set aside.

Place chopped cauliflower in a food processor and pulse to finely chop. Heat 25 g butter and 60 ml (¼ cup) milk in a saucepan over medium heat, stirring to melt butter. Add cauliflower and cook, stirring occasionally, for 10 minutes or until softened. Season, then transfer to a blender with remaining 65 ml milk and process until smooth. Stir through squid ink. Set aside and keep warm.

Preheat oven to 200°C. Heat 1 tablespoon of oil in an ovenproof frying pan over medium-high heat. Season fish and add to pan skin-side down. Cook for 3 minutes or until crisp, then turn and transfer to oven. Cook for 6 minutes or until just cooked through. Keep warm.

Meanwhile, place wine in a saucepan over medium heat. Bring to a simmer, then add clams, cover with a lid and cook for 2 minutes or until clams open. Remove from heat.

Heat remaining 1 tablespoon of oil in a frying pan over medium-high heat. Season squid then add to pan and cook, turning, for 3 minutes or until golden. Add half of the lemon juice and remove from heat. Toss sliced cauliflower and radish with remaining lemon juice to coat.

Spoon the squid ink puree onto 4 plates and divide squid and clams among plates. Top with fish, cauliflower, radish and herbs.


• Squid ink is available from fishmongers.



Photography Chris Chen. Styling Kirsten Jenkins.


As seen in Feast magazine, July 2014, Issue 33.