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Dishing Up Darwin – Winner

Isabell Luck was crowned the top young cook at NT Youth Week’s Dishing Up Darwin competition last month.

She battled it out in four rounds over the weekend and won with her barramundi and udon noodle dish.

Here’s what she had to say about her experience.

“Dishing up Darwin was such a great experience!

"I learnt so many things and met some great people. All of the mentors were such a big help and encouraging to each of the competitors. On Sunday morning of the competition the four finalists met at the markets to learn about some of the fresh produce that can be found in Darwin or even grown. The experience as a whole was so exciting and overwhelming at the same time. LAUNCH Darwin did such a great job!

"If I could do it again, I would do it in a heartbeat.”

Isabell Luck's Barramundi with udon noodles, ginger and lime glaze and coconut net

1/2 cup ginger & lime marmalade
1/4 cup lime juice 
2 tbsp brown sugar 
1 tbsp soy sauce 
2 kaffir lime leaves, finely chopped
1 lemongrass stem, finely chopped
1/2 tsp dried chilli flakes 
1/2 packet udon noodles, cooked
400g fresh barramundi 
1/2 tin coconut cream 
1 egg 
1/2 cup plain flour  
1/8 tsp baking powder 
Coconut oil 
1 sprig fresh coriander, chopped

Combine the marmalade, lime juice, brown sugar, soy sauce, kaffir leaves, lemongrass and chilli flakes in a small saucepan on medium heat. Stir to melt and thicken, then remove from heat. 

Season barramundi with salt and pepper and cook in a heated pan with coconut oil. 

In a medium bowl, whisk the coconut cream and egg, then  add the baking powder and flour.

Place the coconut mixture in a piping bag and cut a very small hole. In a small pan on medium heat, add 1cm of coconut oil, then squeeze the mixture in a zigzag motion to make a small net. Cook until golden and flip when crispy.

Reheat the glaze, mix in the noodles and place on a serving plate. Top with the fish and coconut net. Garnish with coriander.

Images by Hannah Illingworth.

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