Recipes — barramundi

Use your favourite seafood in these versatile favourites: play around with hot smoked salmon, barramundi, snapper, leatherjacket and flathead, sometimes even a few prawns. . Serve with a fresh crunch slaw and dinner is done!

Prep Time

    •    Prep and cook time: 1-2 hours
    •    Yield: Serves 4

Ingredients

For the fish cakes:

    •    50g butter
    •    2 egg yolks
    •    salt and pepper
    •    50ml vegetable oil
    •    1 lemon, quartered
    •    800g desiree potatoes
    •    2 spring onions, sliced
    •    1 tbsp capers, chopped
    •    80g cornflour (gluten-free)
    •    1 tbsp wholegrain mustard
    •    1 tbsp cornichons, chopped
    •    350g fish fillets, cut into large pieces
    •    1 handful mixed herbs (parsley, dill, basil), chopped

For the kohlrabi and green chilli slaw:

    •    1 kohlrabi
    •    salt and pepper
    •    4 tbsps mayonnaise
    •    pinch smoked paprika
    •    handful flat-leaf parsley
    •    1 red onion, thinly sliced
    •    1 lime, finely grated zest and juice
    •    1 green chilli, seeds removed, sliced into strips

Method

For the fish cakes:

1. Roast the potatoes in their skins for 50 minutes at 180C.
   
   
2. Remove from the oven, cut in half and scoop the potato from the skins into a large bowl.
   
   
3. Steam the fish until just cooked and add to the potato. Mix with a large spoon, breaking up the potato and fish. Add the capers, cornichons, mustard, egg yolks, herbs, spring onions, salt and pepper.
   
   
4. Thinly slice the potato skins and add them too. Leave the mixture to cool for five minutes, then shape into small cakes.  Cool in the fridge for 30 minutes.
   
   
5. Put cornflour on a plate, roll each fish cake in it then shallow fry in the vegetable oil and butter for three to four minutes on each side until golden brown.

For the kohlrabi and green chilli slaw:

1. Top and tail the kohlrabi and cut into matchsticks with a sharp knife or Japanese mandolin.
   
   
2. Then simply throw all the ingredients into a large bowl, toss well and season to taste.

To serve: Salt the slaw just before serving, or it will draw moisture from the vegetables and make the slaw too wet. Serve the fish cakes with a little more salt and a lemon quarter.

TIP: For this recipe I bake the potatoes, scoop out the soft interior and thinly slice the crispy skins so nothing goes to waste. For a non gluten-free version you can also use up excess bread with these fish cakes. Dry it out in the oven on a low heat, then blend it to make breadcrumbs. Roll the cakes in flour, then a little egg wash, then in the bread crumbs.

This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/fish-and-salad-recipe-herbed-fishcakes-with-green-chilli-slaw-20160823-gqz0q1

Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 4

Ingredients

    •    40g butter
    •    2 tbsps tomato paste
    •    Potato mash, to serve
    •    1/2 cup dry white wine
    •    2 garlic cloves, crushed
    •    400g can diced tomatoes
    •    4 (150g each) barramundi fillets
    •    1 medium red capsicum, thinly sliced
    •    1 medium brown onion, finely chopped
    •    1/4 cup caperberries (see note), drained, rinsed
    •    Shredded fresh flat-leaf parsley leaves, to serve

Method

1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-tomato-caperberry-sauce-mash/51d4f145-c5bb-43fc-ad2b-d24fb19d51cd

We’re in love with this flavor combination: blackened barramundi and mango-avocado. It’s perfect for a fun summer potluck with your besties.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 8 minutes
    •    Yield: Serves 8

Ingredients

For the fish:

    •    1 tbsp vegetable or olive oil
    •    Blackening seasoning to coat
    •    1 (12-oz) Australis Barramundi fillets, defrosted

For the Mango-Avocado Salsa:

    •    Juice of ½ lime
    •    1 mango, diced
    •    1 avocado, diced
    •    1 red bell pepper, diced
    •    1/2 small red onion, diced
    •    Rice, for serving (Optional)
    •    1/4 cup cilantro leaves
, chopped
    •    1-2 jalapeno or serrano chile, seeded and diced

Method

1. Combine salsa ingredients in a bowl. Toss with lime juice and salt. Set aside.
2. Pat barramundi fillets dry with paper towels. Sprinkle both sides of fillets with your preferred blackening seasoning to evenly coat. Shake off any excess.
3. Heat oil in a skillet over medium heat. When hot, add the fillets and cook 2 minutes until blackened. Flip and cook another 2 minutes. Cook in batches as needed.
4. Remove from heat and rest.
5. Serve fish topped with mango salsa.
6. Serve with steamed rice, quinoa or tortillas (as tacos!), if desired.

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/blackened-barramundi-with-mango-avocado-salsa/

Soak the cashews the day before you want to make this recipe, so they’re ready to go whenever you are.

Prep Time

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

Ingredients

    •    120ml olive oil
    •    ¼ cup mint leaves
    •    2 tsps lemon juice
    •    2 garlic cloves, crushed
    •    1 cup (150g) frozen peas
    •    ½ cup (80g) raw cashews
    •    ½ cup (40g) grated parmesan
    •    4 x 200g skin-on barramundi fillets
    •    150g frozen broccoli, (or fresh broccoli chopped into florets)

Tomato and herb salad with goat's cheese:

    •    Mixed fresh herbs
    •    100g goat’s cheese
    •    Large pinch of sugar
    •    ¼ cup (60ml) olive oil
    •    2 tbsps white balsamic vinegar
    •    700g mixed tomatoes, thickly sliced (use a mixture of styles and types of tomatoes, such as red, kumato, green, large and cherry tomatoes)

Method

1. Place cashews in a bowl and cover with cold water. Soak for 3 hours or overnight. Drain.
   
   
2. To make the salad, combine oil, vinegar and sugar in a jug and season. Place the tomatoes in a large shallow bowl and drizzle with the dressing. Set aside for 20 minutes to let the flavours develop.
   
   
3. Transfer the tomatoes to a platter. Crumble over the goat’s cheese and scatter with herbs. Drizzle with a little dressing from the bowl.
   
   
4. For the pesto and barramundi, place broccoli and peas in a microwavesafe bowl. Add 1 tbs water and cover with plastic wrap. Microwave on high for 4 minutes or until tender. Drain and set aside.
   
   
5. Dry skin of the fish with paper towel then sprinkle with salt. Pour 2 tbs oil into a cold non-stick frypan. Arrange fish in the pan, skin-side down. Place over medium heat and cook for 5 minutes or until skin is crisp and golden. Turn and cook for 2 minutes or until fish flakes when tested with a fork.
   
   
6. Blitz the cashews, broccoli and peas, parmesan, mint and garlic in a food processor until coarsely chopped. With the motor running, add the remaining olive oil in a thin, steady stream until well combined. Blend in the lemon juice. Season.
   
   
7. Transfer the pesto to serving plates. Arrange the fish on top, sprinkle with a little sea salt and serve with salad.

This great family recipe is thanks to delicious Recipe at https://www.delicious.com.au/recipes/pea-broccoli-pesto-crispy-skinned-barramundi/OA8QFqRc

In this Asian-inspired recipe, barramundi gets plenty of savory-sweet flavor from a glaze of sushi sauce and white miso. We’re baking it along with broccoli and carrots, finished together in a bright, citrusy sauce.

Prep Time

    •    Prep and cook time: 40 minutes
    •    Yield: Serves 4

Ingredients

    •    2 Scallions
    •    6 oz Carrots
    •    1 lb Broccoli
    •    2 cloves Garlic
    •    1 tbsp Rice Vinegar
    •    1 cup Jasmine Rice
    •    1/4 cup Sushi Sauce
    •    3 tbsps Roasted Peanuts
    •    3 tbsps Sweet Chili Sauce
    •    4 Skin-On Barramundi Fillets
    •    1 tbsp Vegetarian Ponzu Sauce
    •    3 tbsps Sweet White Miso Paste

Method

1. Prepare the ingredients & make the glaze: Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, whisk together the miso paste, sushi sauce, vinegar, and 1 tablespoon of water.
   
   
2. Roast the vegetables: Line a sheet pan with aluminum foil. Place the broccoli and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
   
   
3. Cook the rice: While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the water may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
   
   
4. Glaze & bake the fish: While the rice cooks, line a separate sheet pan with aluminum foil. Drizzle the foil with olive oil. Pat the fish dry with paper towels. Place on the foil, skin side down. Evenly top with the glaze. Bake 10 to 12 minutes, or until opaque and cooked through. Remove from the oven.
   
   
5. Make the sauce: While the fish bakes, in a bowl, combine the sweet chili sauce and ponzu sauce.
   
   
6. Finish & serve your dish: Evenly top the roasted vegetables with the sauce; carefully toss to coat. Serve the baked fish with the finished vegetables and cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/miso-glazed-barramundi-with-roasted-vegetables-garlic-rice