1 whole Australian barramundi, scaled and pin boned
1 tbsp sumac
275g blanched almonds
1 large clove garlic
10g sourdough, crust removed
200ml extra virgin olive oil
185ml chilled almond water (see method)
120ml lemon juice
1/2 cup pomegranate
1/2 cup gordal olives, pitted and diced
1/4 cup parsley leaves, finely shredded
1/4 cup mint leaves, finely shredded
6 green shallots, finely sliced
50 ml pomegranate molasses
Sea salt to taste
1 One day ahead, soak almonds overnight in 500ml water. Strain almonds from water and reserve 185ml of chilled almond water for the puree.
2 Place 210g soaked almonds, garlic and sourdough into a food processor and blitz until a fine paste.
3 Slowly add 100ml olive oil in a steady stream, scraping down the sides of the processor to ensure even mixing.
4 Once oil is incorporated, slowly add the chilled water in a steady stream until emulsified, again making sure to scrape the sides of the bowl.
5 Add 40ml lemon juice and salt to taste, remove from mixer and set aside at room temperature for an hour to settle and thicken up.
6 Heat barbecue to a medium temperature. Brush skin and flesh of barramundi with olive oil and season well with sea salt. Place on barbecue.
7 While barramundi is cooking, combine pomegranate, olives, remaining almonds, parsley, mint, shallots, 100ml olive oil, 80ml lemon juice and pomegranate molasses into a bowl and season with salt. Mix well and set aside.
8 Cook barramundi 3/4 of the way through on one side then gently turn to allow the rest to cook through. Remove from barbecue and rest.
9 Liberally spread almond puree on a large platter and top with pomegranate tabbouleh. Sprinkle sumac over salad then place the barramundi on top.