24 November 1859 - DARWIN'S PIONEERING STUDY ON EVOLUTION IS PUBLISHED:
British naturalist Charles Darwin publishes his groundbreaking
scientific work that introduces the theory that species gradually
evolve via "natural selection" to best survive in their environment.
Darwin's work will have enormous impact on the scientific community,
but also in social and religious quarters.

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Title: Darwin's Crisp-skin Barramundi w/Golden Tomato & Ginger Sauce
Categories: Seafood, Vegetables, Herbs, Citrus, Chilies
Yield: 4 servings

Sunflower oil; to drizzle
2 Dhallots; thin sliced
4 cl Garlic; thin sliced
1 (6 cm)piece ginger; peeled,
- chopped
400 g Gold Perino tomatoes
1 Birdseye chille; thin sliced
2 Makrut lime leaves; shredded
1/4 c (55 g) caster sugar
1/4 c (60 ml) fish sauce
1 Lime; halved
4 Australian Ocean Barramundi
- Portions
1/2 bn Mint; leaves picked

Heat a drizzle of oil in a saucepan over medium-high
heat. Add the shallot, garlic and ginger and cook,
stirring, until the mixture begins to colour slightly.
Add the tomatoes, chile, and lime leaf. Cook for 2-3
mins or until the tomatoes just soften. Add the sugar,
fish sauce and 1/4 cup (60ml) water. Reduce heat to low.
Cook for 5-10 mins or until tomatoes collapse and
release their juice. Remove from heat.

Juice 1 lime half. Add the lime juice to the tomato
mixture in the pan and stir to combine. Cover to keep
warm.

Heat a large frying pan over medium-high heat. Add a
drizzle of oil. Place the barramundi, skin-side down, in
the pan and press with a spatula for 1 min. Cook for a
further 2-3 mins or until skin is golden and crisp and
the flesh has changed colour halfway up the sides. Turn
and cook for a further 2 mins or until the barramundi is
just cooked through.

Divide the barramundi and tomato mixture among serving
plates. Cut the remaining lime half into wedges.
Sprinkle barramundi with mint. Season and serve with the
lime wedges.

By Michael Weldon

RECIPE FROM: https://www.coles.com.au

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