Fusion Recipe: Pavlova-Crusted Fish

 

Pavlova-Crusted Fish

Pavlova-Crusted Fish (Barramundi with Calamansi-Ginger Meringue)


This recipe is a dramatic fusion that bridges the classic Australian dessert, the Pavlova, with the bright, pungent, and sour flavours central to Filipino cuisine. The fish—preferably local Barramundi—is sealed under a lightly sweetened, crisp meringue crust infused with the zesty kick of calamansi (Filipino lime) and the warmth of fresh ginger. Baking the fish this way locks in moisture, resulting in a perfectly flaky fillet crowned with an unexpected, delicate crunch. It’s a spectacular, conversation-starting centrepiece for any celebration, offering a delightful contrast of savoury fish and sweet-tart, airy meringue.

The Recipe: Barramundi with Calamansi-Ginger Meringue Crust


This recipe creates a light, flavourful, and crisp meringue crust that protects the fish while baking.

Ingredients

For the Fish:

For the Calamansi-Ginger Meringue Crust:

For Serving (Suggested Garnish):

Instructions and Method

1. Prepare the Fish:

  • Preheat your oven to 170 degree C (340 degree F) fan-forced. Line a baking tray with parchment paper.
  • Pat the fish fillets completely dry with paper towels. Season lightly with salt and pepper.
  • Brush the baking paper with a little olive oil where the fish will sit, and place the fillets on the tray.

2. Make the Calamansi-Ginger Meringue:

  • Ensure your mixing bowl and whisk attachments are spotlessly clean and dry.
  • Beat the egg whites with an electric mixer until they form soft peaks.
  • Gradually add the caster sugar, 1 tablespoon at a time, continuing to beat on high speed. The mixture should become thick, white, and glossy, forming stiff peaks. Test by rubbing a small amount between your fingers—it should feel smooth, not grainy.
  • Reduce the speed to low and gently beat in the cornflour, white vinegar (or 1 tsp calamansi juice), the extra calamansi juice, ginger, and the pinch of salt. Mix only until just combined.

3. Crust the Fish:

  • Using a spoon or spatula, take a generous amount of the meringue mixture and dollop it over the top of each fish fillet, spreading it gently to completely cover the top and sides, like a thick blanket.
  • Sprinkle the top of the meringue crusts evenly with sesame seeds or crushed nuts.

4. Bake:

  • Bake for 12 to 15 minutes, depending on the thickness of the fish. The meringue should be crisp, lightly golden, and dry on the outside, and the fish should be opaque and flake easily when tested with a fork.
  • For a slightly more golden finish: If your meringue is still very pale after 12 minutes, you can flash it under a pre-heated grill/broiler for 30 seconds, watching it very closely to prevent burning.

5. Serve:

  • Carefully transfer the Pavlova-Crusted Fish to plates using a spatula.
  • Garnish with fresh coriander and serve immediately with extra calamansi wedges on the side.

Chef's Tips

  1. Meringue Integrity: Any trace of egg yolk or fat/oil on the bowl or whisk will prevent the egg whites from whipping properly. Ensure equipment is wiped down with a little vinegar or lemon juice.
  2. Fish Choice: Use a firm, white-fleshed fish. Barramundi, Snapper, or Cod work best as they hold their shape and stay moist under the meringue.
  3. Preventing Weeping: The cornflour and vinegar (or calamansi) are essential for stabilising the meringue and preventing it from 'weeping' (releasing liquid) while baking and cooling.
  4. Flavour Control: If you prefer the crust to be less sweet, you can reduce the sugar to 1/4 cup, but the meringue's structure will be less stable and potentially softer. The key is the balance of the sweet meringue with the tangy calamansi and pungent ginger.

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