High-speed film, short exposure. Barramundi skin crisps fast under high heat — the Maillard reaction captured in real time. Native lemon myrtle adds tonal complexity: citrus, eucalyptus, sherbet.
Fish skin is a technical challenge. It wants to curl, stick, steam instead of sear. You need high heat, a dry surface, and confidence. Don't move it. Let the Maillard reaction do its work. You're fixing the image — once it starts to develop, any movement ruins the exposure.
Lemon myrtle is native to the Australian east coast. It tastes like lemon peel crossed with eucalyptus and lime sherbet. It's sharper than European citrus, more aromatic. If you can't source it, lemon zest works, but you lose a layer of complexity. It's the difference between shooting in colour and shooting in black-and-white — both valid, but different information.
Brown butter is your fixer solution. It stops the cooking, adds richness, binds the flavours. The capers add salinity and texture — little bursts of brine against the sweet, nutty butter. You want the fish skin to shatter when you cut into it. That's how you know the exposure was right.