Recipes — barramundi

This crispy and golden Barramundi coated in a fusion of ginger, passionfruit and chilli on a bed of freshly steamed jasmine rice is your Asia with a Western twist.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 6

Ingredients

    •    6 x 200g wild barramundi fillets, skin scored
    •    1 1/2 tbsps lemon juice
    •    2 1/2 tbsps plain flour
    •    1 tbsp sunflower oil
    •    Steamed jasmine rice, to serve
    •    Coriander sprigs, to garnish

Ginger & Passionfruit Sauce:

    •    1 1/2 tablespoons sunflower oil
    •    3cm piece ginger, cut into matchsticks
    •    1 white onion, thinly sliced
    •    6 garlic cloves, sliced
    •    1 small red capsicum, thinly sliced
    •   1 long red chilli, thinly sliced on the diagonal
    •    4 coriander roots (from a bunch of fresh coriander), finely chopped
    •    1 passionfruit, pulp strained to loosen, seeds returned to the juice (to give about 1 1/2 tablespoons)
    •    1/2 cup (110g) caster sugar
    •    1 tbsp oyster sauce
    •    2 tbsp fish sauce
    •    1 tbsp lemon juice

Method

1. Rinse the fish fillets under cold water and pat dry with a paper towel. Place the fish on a plate, then rub each fillet all over with salt and drizzle with the lemon juice. Cover and leave in the fridge for 30 minutes.
2. Meanwhile, for the ginger and passionfruit sauce, heat the oil in a frypan over medium heat. Add the ginger and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring, for a further 2 minutes. Add the red capsicum, chilli and coriander roots, and cook for 3 minutes or until the onion becomes transparent. Reduce the heat to low, add the passionfruit juice and cook, stirring, for 2 minutes. Add the caster sugar, oyster sauce and fish sauce, and cook, stirring, for 3 minutes until the sauce thickens. Add the lemon juice and stir to combine. Keep the sauce warm until ready to serve.
3. Dust fish with flour. Heat oil in a large frypan over medium-high heat.
4. In batches if necessary, cook fish skin-side down for 3 minutes or until crisp and golden. Turn and cook for a further 3 minutes or until cooked through.
5. Divide the fish fillets among serving plates and top with the sauce. Serve with steamed jasmine rice and garnish with coriander sprigs.

This great family recipe is thanks to Delicious Recipes at https://www.delicious.com.au/recipes/barramundi-ginger-passionfruit-sauce/65903be7-f7a9-4041-a182-6c47f16d8341?current_section=recipes

Barramundi Power Bowls are the perfect complement to any health regimen. They make the perfect portable lunch or weeknight supper.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

To Roast:

    •    2 (6-oz) skinless Australis Barramundi fillets
    •    1 medium sweet potato, peeled and cut into 1/2-inch cubes
    •    large parsnips, peeled and cut into 1-inch pieces
    •    2 cups brussels sprouts, halved
    •    2 cups broccoli florets
    •    3 tsps olive oil, divided
    •    Salt and pepper to taste

To Assemble:

    •    1 cup farro, cooked according to package directions
    •    2 cups fresh arugula
    •    2 tsps sesame seeds

For the Teriyaki Glaze:

    •    1/2 cup teriyaki sauce
    •    1 tsp corn starch (optional)
    •    2 tsps water (optional)

Method

1. Heat oven to 400 degrees F. Place sweet potato, parsnips, and brussels sprouts on a large sheet pan. Drizzle with 2 teaspoons of the olive oil and add a pinch of salt and pepper, then spread veggies over the pan in a single layer.
2. Bake veggies for 15 minutes, them pull the sheet pan out of the oven. The veggies should look slightly cooked, but should not yet be browned.
3. Use tongs or a spatula to move the veggies towards the sides of the sheet pan to make room for the fish and broccoli.
4. Place the barramundi on the sheet pan and top with a spoonful of teriyaki glaze (recipe below). Reserve the remaining glaze for later.
5. Add broccoli to sheet pan. Drizzle with remaining olive oil and sprinkle with salt and pepper.
6. Return pan to oven and bake 12-17 minutes more until barramundi has cooked through and veggies are lightly browned. When it’s cooked, barramundi will turn bright white and will flake easily with a fork.
7. Divide cooked farro between four shallow bowls. Top each bowl with roasted veggies and half of a barramundi fillet. Drizzle each bowl with a spoonful of the remaining teriyaki glaze.
8. Top barramundi fillets with a sprinkle of sesame seeds.
9. Serve power bowls immediately or let cool completely and store in an airtight container in the fridge for later in the week. Bowls will be good in the fridge for up to 3-4 days.
10. For this recipe, you want your teriyaki glaze to be relatively thick so that it stays on the fish. In a small saucepan, heat your thin teriyaki sauce until it’s barely simmering (if your teriyaki sauce is already quite thick, you can skip these steps and use it as-is).
11. In a separate small bowl, whisk corn starch and water together.
12. Drizzle the corn starch mixture into the teriyaki sauce a bit at at time, whisking constantly, until sauce has thickened slightly. Remove from heat and set aside. Don’t worry if it still looks a little thin – it will thicken more as it cools!

NOTE:

    •    Store-bought teriyaki sauce varies in consistency. If your sauce is already at a thick, glaze-like consistency, you may not need to thicken it further, and you can just use it as-is. If your sauce is quite thin to begin with, follow the directions to thicken it with corn starch. If your teriyaki sauce thickens too much, you can thin it back out with a splash of water.

    •    Chop your vegetables into uniformly-sized pieces to help them cook evenly.

    •    These bowls are great hot or cold—eat them hot out of the oven for dinner, and put leftovers in a storage container for easy lunches during the week!

    •    Use any veggies you have on hand here—carrots, zucchini, radishes, cauliflower, and cherry tomatoes are all delicious when roasted! You can also swap kale or spinach for the arugula.

    •    Cook the farro while the veggies are roasting, or make it in advance and store it in an airtight container in the fridge until you’re ready to use it.

    •    Use rice or quinoa in place of the farro if you like.

This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-power-bowls/

Spoil everyone’s taste buds at your next BBQ with this sweet, succulent barramundi dish that is perfect for the Aussie summer heat. Serve with chargrilled carrots and asparagus, and drizzle with tangy ginger and cucumber dressing for a happy guests every time.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 6

Ingredients

    •    3 bunches Dutch carrots, peeled, ends trimmed
    •    1 tbs olive oil
    •    bunches asparagus, woody ends trimmed
    •    6 Coles Australian Ocean Barramundi Fillets
    •    2 tsp dried chilli flakes
    •    1 tsp cumin seeds
    •    1 tsp sea salt flakes
    •    1/2 cup coriander leaves

Ginger & Cucumber Dressing:

    •    1/4 cup (55g) caster sugar
    •    2 tbs lime juice
    •    2 tbs rice wine vinegar
    •    1 tbs salt-reduced soy sauce
    •    2 tsp fish sauce
    •    2 tsp sesame oil
    •    1 Lebanese cucumber, seeded, chopped
    •    5cm-piece ginger, peeled, cut into matchsticks

Method

1. To make the ginger and cucumber dressing, place sugar, lime juice, vinegar and soy sauce in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. Cook for 2-3 mins or until syrup thickens slightly. Set aside to cool. Stir in the fish sauce, oil, cucumber and ginger.
2. Heat a barbecue grill or chargrill on high. Brush carrots with a little oil. Season. Cook, turning occasionally, for 6-8 mins or until tender. Transfer to a plate. Cook asparagus, turning, for 2 mins or until bright green and tender. Add to the carrots on the plate.
3. Brush barramundi with remaining oil. Sprinkle the skin with chilli, cumin and salt. Cook, skin-side down, for 4 mins or until golden brown and crisp. Turn and cook for 2-3 mins or until golden brown and just cooked through.
4. Divide carrots and asparagus among serving plates. Top with barramundi and coriander. Drizzle with dressing.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/bbq-chilli-barramundi-carrot-asparagus/hvcjhr2n

Prep Time

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

Ingredients

    •   3 Tbsp olive oil
    •   1 pound swordfish or other firm, white fish
    •   Salt
    •   Flour for dusting
    •   2 garlic cloves, sliced thin
    •   1/4 cup pine nuts, toasted
    •   2 Tbsp white wine
    •   4 Roma or other paste tomatoes, seeded and diced
    •   1/4 cup chopped parsley
    •   2 teaspoons Spanish smoked paprika
    •   Black pepper

Method

1. Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.
2. When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.

This great family recipe is thanks to Simply-Recipes Recipes at https://www.simplyrecipes.com/recipes/swordfish_with_smoked_paprika/

Fillets work well in these sandwiches. You can substitute tilapia or basa for catfish. Serve with coleslaw and vegetable chips.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •   Cooking spray
    •   4 (6-ounce) catfish fillets
    •   1 1/2 teaspoons Cajun seasoning
    •   4 (1 1/2-ounce) hamburger buns
    •   3 tablespoons fat-free mayonnaise
    •   1 1/2 teaspoons minced shallots
    •   1 1/4 teaspoons whole-grain Dijon mustard
    •   1/2 teaspoon fresh lemon juice
    •   4 curly leaf lettuce leaves
    •   4 (1/4-inch-thick) slices tomato
    •   8 teaspoons sweet pickle relish

Method

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fillets evenly with seasoning. Add fillets to pan; cook 4 minutes. Turn over; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.
3. Combine mayonnaise, shallots, mustard, and juice, stirring well. Line bottom half of each bun with 1 lettuce leaf; top each serving with 1 fillet and 1 tomato slice. Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/catfish-sandwiches-with-creole-mayonnaise