Recipes — barramundi

Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully.

Prep Time

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

Ingredients

    •    Salad leaves, to serve
    •    Squeenze of lemon juice
    •    Unsalted butter, to pan-fry
    •    Extra virgin olive oil, to pan-fry
    •    4 x 160g wild barramundi fillets with skin-on, pin-boned

Caramelised lemons:

    •    2 tsps finely grated ginger
    •    1/2 cup (110g) caster sugar
    •    1 tsp finely chopped lemon thyme
    •    2 lemons, cut into 5mm thick slices, plus juice of 1 lemon

Method

1. For the caramelised lemons, place the sugar and 1 cup (250ml) water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Increase the heat to high and boil rapidly for 5 minutes or until a syrup begins to form. Reduce to the lowest heat possible, then add the sliced lemons and juice and cook for a further 10-15 minutes until the lemon slices are translucent but still hold their shape – taking care that the syrup does not darken in colour and caramelise. Remove from the heat, then add the ginger and thyme and set aside to infuse until ready to serve.
   
   
2. Heat a knob of butter and a splash of oil in a frypan over medium-high heat. Season barramundi with salt and pepper. Place in the hot pan, skin-side down, then cook for 4-5 minutes until the skin is crisp. Carefully flip fish and cook for another 4-5 minutes or until cooked through and firm to touch.
   
   
3. Add a squeeze of lemon juice, then serve the fish topped with caramelised lemons, a little of the lemon syrup and a rocket salad to the side.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pan-roasted-wild-barramundi-caramelised-lemon/d4a69e98-b088-4f04-99df-5a0b7e1469c6?current_section=recipes

Prep Time

    •    Prep and cook time: 30 minutes - 1 hour
    •    Yield: Serves 4

Ingredients

    •    4 x 200g (7 oz) fish fillets

Salsa verde:

    •    2 tbsps olive oil
    •    1 large onion, finely chopped
    •    40g (1 1/2 oz) jalapeño chillies
    •    1 garlic cloves, finely chopped
    •    1 large green capsicum (pepper)
    •    2 tbsps roughly chopped coriander (cilantro) leaves

Fish substitution:

    •    tuna, marlin, kingfish, barramundi

Method

1. Preheat the oven to 180°C (350°F/ Gas 4). Put the swordfish steaks in a large rectangular ovenproof dish.
   
   
2. To make the salsa verde, heat 1 tablespoon of the oil in a small saucepan and, when hot, add the onion and garlic and cook for 10 minutes, or until the onion has softened. Allow to cool for a few minutes. Blanch the capsicum in boiling water for 8 minutes, then drain. Put the softened onion and garlic in a food processor with the capsicum, chillies, coriander and remaining oil. Blend to a purée and season with salt. Alternatively, finely chop the ingredients by hand and mix together well.
   
   
3. Spread the salsa verde on top of the swordfish steaks, dividing it equally. Bake in the preheated oven for 20–25 minutes, or until the fish is firm and opaque. Serve with crispy baked potato chunks.

This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/baked-swordfish-steaks-with-salsa-verde-20130807-2rfmo

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 2

Ingredients

    •    2 scallions
    •    1 tsp furikake
    •    1 tbsp sesame oil
    •    2 tbsps soy sauce
    •    1/2 lb napa cabbage
    •    1/2 cup Jasmine rice
    •    1 1-inch piece ginger
    •    4 oz cremini mushrooms
    •    2 skin-on barramundi fillets
    •    1/4 oz dried shiitake mushrooms

Method

1. Cook the rice: In a small saucepan, conbine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.
   
   
2. Prepare the ingredients & rehydrate the mushrooms: While the rice cooks, wash and dry the fresh produce. In a bowl, combine the dried shiitake mushrooms and 1/2 cup of hot water. Let stand for at least 10 minutes. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cremini mushrooms. Cut out and discard the cabbage core; thinly slice the leaves.
   
   
3. Start the vegetables: In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cremini mushrooms. Cook, stirring occasionlly, 3 to 4 minutes, or until lightly browned and slightly softened.
   
   
4. Finish the vegetables: Reserving the water, transfer the rehydrated shiitake mushrooms to a cutting board; roughly chop. Add the cabbage to the pan; season with salt and pepper. Cook, stirring occasionlly, 2 to 3 minutes, or until slightly softened. Add the soy sauce, chopped shiitake mushrooms, and reserved mushroom water. Cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has softened. Turn off the heat; stir in the sesame oil. Season with salt and pepper to taste.
   
   
5. Cook the fish: While the vegetables cook, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a separate medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
   
   
6. Plate your dish: Divide the cooked rice and finished vegetables between 2 dishes. Top with the cooked fish fillets. Garnish with the green tops of the scallions and furikake. Enjoy!

This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/barramundi-mixed-mushrooms-with-jasmine-rice-red-napa-cabbage

This flavorful feast is ready in just a half-hour, leaving you nourished and satisfied—with very little clean-up. In fact, “I would happily eat this dish every day of the week.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 2

Ingredients

    •    salt and pepper
    •    1/2 tsp lemon zest
    •    2 large garlic cloves
    •    1/8 cup dry white wine
    •    1 tbsp fresh lemon juice
    •    2 tbsps olive oil, divided
    •    1 6-8 oz barramundi fillet
    •    1/2 cup fresh basil, sliced
    •    1/4 tsp crushed red pepper flakes
    •    1/4 cup Kalamata olives, thinly sliced
    •    1/2 pint cherry tomatoes, sliced in half

Method

1. Place the frozen barramundi (still in its vacuum-sealed packaging) in a large bowl of cold water and allow to defrost (about 15 minutes). Once the fish is defrosted, use scissors to remove it from the plastic and place the fish on a large plate. Use paper towels to remove excess water from the fish. Slice fillet in half width-wise and set aside.
   
   
2. Heat a small pan over medium heat. Add one tablespoon of olive oil and then add the crushed red pepper flakes and garlic, sautéing constantly for about 1 minute. Add the cherry tomatoes and cook, stirring occasionally, for three minutes, until they’re soft and blistering. Sprinkle the tomatoes with a pinch of salt and pepper while they’re cooking.
3. Next, add the kalamata olives to the pan and cook for one minute. Add the wine and scrape up any bits that have accumulated at the bottom of the pan. Bring the mixture to a light simmer for 1-2 minutes. Remove the pan from the heat and stir in the lemon juice, lemon zest and basil. Taste the mixture and add additional salt and pepper as needed. Cover to keep warm and set aside.
   
   
4. Heat the remaining one tablespoon of olive oil in a large non-stick pan over medium heat. Season both sides of the barramundi with course sea salt and ground black pepper. Place the fish in the pan and cook for about four minutes on one side, and then flip and cook on the second side for an additional four minutes, or until the fish is lightly golden brown and cooked through.
   
   
5. Place each piece of barramundi on a plate and gently pour the tomato, olive, white wine sauce over the fish. Serve immediately.

NOTES: The kalamata olives add a nice salty element to the sauce, but if you’re not an olive person then you may wish to substitute one tablespoon of capers in their place.

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-in-tomato-basil-white-wine-sauce/

While this simple yet stunning dish makes the perfect weeknight dinner à deux, it also shines when scaled up for a group. Plated straight from your oven like intimately wrapped packages, Barramundi in Parchment with Lemons, Dates and Toasted Almonds imparts the gift of hospitality shared throughout middle eastern cultures—and brings it home to your table.

Prep Time

    •    Prep Time: 10 minutes
    •    Cook Time: 10 minutes
    •    Yield: Serves 2

Ingredients

    •    1 whole lemon
    •    2 tbsps olive oil
    •    6 ounces baby spinach
    •    2 x 6 oz barramundi fillets
    •    4 medjool dates, pitted and finely chopped
    •    1 medium shallots, peeled and thinly sliced
    •    1/4 cup unsalted almonds, coarsely chopped
    •    1/4 cup fresh flat-leaf parsley, chopped salt and pepper

Method

1. Preheat oven to 400 degrees F.
   
   
2. Dry the barramundi fillets with a paper towel and sprinkle each piece generously with salt and pepper. Set aside. Zest the entire lemon and then cut half of the lemon into 4-5 thin slices. Juice the remaining half of the lemon into a small bowl and set aside.
   
   
3. Lay two large pieces of parchment paper (about 12″ x 12″) side by side. Divide the sliced shallots and baby spinach between each piece of parchment, and sprinkle the spinach and shallots with a pinch of salt and pepper. Place the barramundi fillets on top of the spinach and shallots, and top each fillet with the thin lemon slices. Drizzle about 1 Tablespoon of olive oil over the fillets. One sheet at a time, close the parchment paper packets: bring two opposite sides of the paper together and fold them together several times to create a tight seal. Then fold up each end of the paper to create a tight seal on all sides. It’s fine if the seals loosen slightly in this process.
   
   
4. Place the parchment paper packets on a large baking sheet and bake the barramundi on the middle rack of the oven for 10-12 minutes, or until the fish is tender and flakes easily.
   
   
5. While the fish is cooking, bring a small skillet to medium heat. Add the remaining tablespoon of olive oil to the pan, and once hot add the chopped almonds. Sauté for 2 minutes, then add the dates and cook until warmed through, stirring regularly, about an additional 2 minutes. Turn off the heat and stir in the lemon zest, lemon juice, and parsley. Season with a pinch of salt and pepper, or to taste.
   
   
6. Open the barramundi packets and transfer the fish, spinach, shallots, and lemon slices to two plates. Top each piece of barramundi with the date-almond mixture and serve immediately.

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-in-parchment-with-lemons-dates-and-toasted-almonds/