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    Recipes — barramundi

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    Pan-fried barramundi

    A delicious, fresh barramundi recipe from the owner of Bondi Seafood and Chiswick, Matt Moran.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   1 green zucchini
        •   2 yellow zucchini or squash
        •   ¼ bunch mint leaves (reserve some for garnish)
        •   ¼ bunch parsley leaves
        •   4 baby zucchini flowers


        •   ½ clove garlic, thinly sliced
        •   zest and juice of 1 lemon (reserve some for garnish)
        •   100 ml olive oil
        •   4 x 180g ocean barramundi fillets, skin on (I use Cone Bay barramundi)
        •   1 tbsp olive oil
        •   sea salt flakes and pepper
        •   1 tbsp vegetable or grapeseed oil for pan frying
        •   80g butter, diced
        •   ¼ bunch dill, picked into sprigs


    1. Using a mandolin, shave the zucchini (or squash) into long thin strips, and place in a bowl with the mint and parsley, garlic, lemon zest, juice and oil. Set aside un-tossed.
    2. Pat the fillets dry with a paper towel and, using a sharp knife, lightly score the skin enough to go through the skin but not cut into the flesh.
    3. In a heavy-based frying pan on a medium to high heat, add a tablespoon of grapeseed or vegetable oil and, after a few seconds, place the fillets in the pan, skin-side down. Use a fish slice or spatula to press the fillets at to the pan to avoid the fillets curling. After 2–3 minutes, or when the skin is crisp and golden, season with salt and flip the fillets. Add butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked. Squeeze over lemon juice and swirl to combine. Remove the fillets from the pan and set aside.
    4. Toss the zucchini and season to taste with salt and freshly ground black pepper. Arrange the salad on the four plates with the fish fillets, and garnish with the dill sprigs and a squeeze of fresh lemon.

    This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/26402/pan-fried-barramundi

    Pasta with Barramundi, Fennel & Lemon

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   80ml (1/3 cup) olive oil
        •   3 cloves garlic, crushed
        •   1 teaspoon sweet paprika
        •   1/2 teaspoon smoked paprika
        •   700g piece barramundi fillet
        •   500g casarecce or other short pasta (see note)
        •   50g butter
        •   5 anchovy fillets, finely chopped
        •   1 red onion, finely chopped
        •   1 long red chilli, seeded, finely chopped
        •   1 bulb baby fennel, trimmed, thinly shaved, fronds reserved
        •   1 lemon, zested, juiced
        •   80g (1/2 cup) pine nuts, roasted, finely chopped


    1. Preheat oven to 200°C. Line a large oven tray with baking paper. Whisk 2 tablespoons oil, garlic and all paprika in a small bowl. Place fish, skin-side down, on tray, brush with oil mixture, then season with salt and pepper. Bake for 20 minutes or until just cooked. Cool for 15 minutes, then, using your hands, flake fish into 3cm pieces.
    2. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
    3. Heat butter and remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add anchovies and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and anchovies have broken down. Stir in chilli, pasta and reserved cooking water, then remove from heat. Add fish, fennel, lemon zest and juice, and pine nuts. Season and toss well to combine.
    4. Divide pasta among bowls. Scatter with reserved fennel fronds to serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pasta-barramundi-fennel-lemon/25b39a8c-5a1c-4a54-894c-88b118eaa7ff

      Macadamia Satay Sauce with Barramund

      A great sauce to have on hand in the fridge to serve with fish or chicken. Macadamias are a fantastic alternative to peanuts.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •   5 tbsp boiling water
          •   2 tbsp tamarind pulp
          •   1 lge brown onion, finely chopped
          •   6 garlic cloves, chopped
          •   6 red bird's eye chillis, chopped
          •   cup vegetable oil
          •   Salt
          •   Pepper
          •   160g palm sugar
          •   1 tsp ground turmeric
          •   200g macadamia nuts, crushed
          •   400ml coconut cream
          •   4 X 180g fillets barramundi, skin on, pin-boned

      Method: Pour water over tamarind and break up with a spoon. Stand for 30 minutes. Pass through a sieve, pushing tamarind liquid through with a spoon. Discard seeds. Fry onion, garlic and chilli in the vegetable oil over a high heat until browned, about 10 minutes. Season and add sugar, turmeric and nuts. Cook until sugar has dissolved. Add coconut cream and tamarind liquid. Simmer, stirring regularly, until thick and shiny. Heat a little vegetable oil in a non-stick frying pan and add seasoned barramundi fillets until just cooked through. Serve with satay sauce and snow peas or salad leaves.

      This great family recipe is thanks to Best Recipes at https://www.goodfood.com.au/recipes/macadamia-satay-sauce-with-barramundi-20111018-29wv0

      Barramundi Sheet Pan Dinner with Spring Vegetables and Pesto

      Looking for a healthy, affordable feast that’ll satisfy even the picky eaters in your family? Barramundi One Pan Dinner with Spring Vegetables and Arugula Pesto is what you seek!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


          •  2 medium beets, any color, peeled and cubed (about 2 cups)
      1/2 cup plus 4 tablespoons olive oil, divided
          •  Salt and pepper, to taste
      2 cups halved or cubed (depending on size) radishes, any variety
      1/2 cup plus 1 tablespoon extra virgin olive oil, divided
      1 bunch thin asparagus, ends trimmed and cut into 2-inch pieces
      1/2 lemon, thinly sliced
      4 5-ounce barramundi fillets, skin on or off
      1 small clove garlic
      1/2 cup walnuts
      2 packed cups arugula
      1/2 lemon, juiced


      1. Preheat the oven to 425 degrees F.
      2. Toss the beets with one tablespoon olive oil, salt, and pepper. then spread out onto a large sheet pan. Bake for 15 minutes, then add the radishes. Drizzle with an additional tablespoon of olive oil, mix together, then bake for another 15-20 minutes, or until the beets and radishes are tender and browned.
      3. Add the asparagus, drizzle with another tablespoon of olive oil, season with more salt and pepper, then mix to evenly distribute. Scatter lemon slices around the pan, then top with barramundi fillets. Season fillets generously with salt and pepper, then drizzle them with a tablespoon of olive oil. Bake for about 10 minutes or until the fish is opaque throughout.
      4. While the fish cooks, make the pesto. Add the garlic, walnuts, and arugula to the bowl of a food processor. Season with salt and pepper, then pulse to break everything up. Let the motor run while slowly streaming in the remaining 1/2 cup of olive oil. Taste for seasoning and adjust as needed.
      5. When the fish is cooked, remove the pan from the oven and squeeze lemon juice all over. Spoon the pesto over the fish and vegetables. Serve with more pesto on the side.

      This great family recipe is thanks toThe Better Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-one-pan-dinner-spring-vegetables/

      Barramundi with Lemon and Garlic

      The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 4


          •   4 fillets tilapia or other white fish
          •   3 tablespoons fresh lemon juice
          •   1 tablespoon butter, melted
          •   1 clove garlic, finely chopped
          •   1 teaspoon dried parsley flakes
          •   1 dash pepper to taste


      1. Preheat oven to 190 degrees C. Spray a baking dish with non-stick cooking spray.
      2. Rinse fish fillets under cool water and pat dry with paper towels.
      3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
      4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

      This great family recipe is thanks to All Recipes Recipes at http://allrecipes.com.au/recipe/18953/white-fish-with-lemon-and-garlic.aspx