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    Recipes — barramundi

    Sweet n’ Spicy Barramundi

    This sauce is purely addictive and can be made as spicy as you’d like. The barramundi is gently cooked in the oven and finishes cooking under the broiler to add extra depth of flavor to the spicy sauce. Serve with rice or noodles and your favorite green veggie for a quick and easy dinner that’s sure to become a favorite.

    Prep Time

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


        •    2 tbsps honey
        •    2 tbsps sriracha
        •    2 tbsps lime juice
        •    2 tbsps soy sauce
        •    1 tbsp sesame oil
        •    2 tbsps brown sugar
        •    1 tbsp Thai fish sauce
        •    3 garlic cloves, finely pepper
        •    2 cups short grain rice, rinsed
        •    1 scallion, sliced into thin rounds
        •    1/2 tsps freshly ground black pepper
        •    4  6-ounce barramundi fillets, thrawed
        •    1-2 broccoli crowns, cut into small florets
        •    2 tbsps Asian chile sauce (such as sambal oelek)


    1. Preheat oven to 400 F. Line a large baking sheet with parchment paper for the fish.
    2. In a small pot, add rinsed rice and 2.5 cups of water over medium-high heat. Once at a boil, turn down heat to a simmer and cover with a lid. Cook for 15 minutes. Remove from the heat, keeping the lid on, and set aside.
    3. On a baking sheet, toss broccoli florets with a little oil and season with salt. Roast in the oven for 15-20 minutes, until cooked through.
    4. Combine all of the sauce ingredients in a separate small pot on the stove. Cook over medium-low heat and continuously whisk until the brown sugar is completely dissolved and the sauce thickens, about 4-5 minutes. Remove from heat and set aside.
    5. Place fish fillets on the parchment lined baking sheet. Drizzle or brush fillets with oil. Bake for 10 minutes.
    6. Remove fish from oven. Adjust oven rack so it is 4-inches from the heating element and set the oven to broil. Spoon a scant tablespoon of the sauce onto each fillet, spreading it evenly over the entire fillet. Place under broiler for 1-5 minutes, depending on how hot the broiler is, with the oven door cracked open. (Some ovens have two broiler settings: low and high. Use low if the option is available.) Stay by the oven and watch closely so the sauce doesn’t burn.
    7. Remove fish from oven and serve immediately over steamed rice and roasted broccoli. Garnish with scallions. Serve any remaining sauce on the side.

    This great family recipe is thanks to The-Better-FishRecipes at https://www.thebetterfish.com/recipe/sweet-n-spicy-barramundi%e2%80%a8/

    Sheet Pan Roasted Barramundi with Corn, Tomatoes, and Lime Butter

    This simple sheet pan barramundi bake is ready in 30 minutes and features your favorite summer produce! Dress up some roasted barramundi with an easy homemade compound butter and plenty of fresh herbs. Recipe and photos by Jessie Johnson of Life As A Strawberry.

    Prep Time

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


    For the barramundi:

        •    5 cloves garlic, peeled
        •    Salt and pepper to taste
        •    1/4 cup chopped cilantro
        •    2 tbsps extra virgin olive oil
        •    14 oz cherry tomatoes on the vine
        •    3 ears of corn, sliced into 1-inch discs
        •    2 (6-oz) Australis Barramundi fillets, frozen
        •    Toasted baguette or French bread slices, for serving (optional)

    For the lime butter:

        •    Zest of 1 lime
        •    1 tbsp lime juice
        •    1/2 cup (1 stick) unsalted butter, at room temperature


    1. Make the lime butter. Combine all ingredients for the lime butter in a small bowl and stir to combine. It helps to use the back of a spoon or spatula to knead the butter. Spoon butter onto a sheet of waxed paper and use the paper to roll it into a log shape. Refrigerate until you’re ready to use it.

    2. Heat oven to 400 degrees F.

    3. Lay frozen barramundi fillets, corn, tomatoes, and garlic in a single layer on a large sheet pan. Drizzle with olive oil and season with salt and pepper to taste.

    4. Bake at 400 degrees F for 15 minutes or until barramundi has turned bright white and is no longer opaque.

    5. Top barramundi with chopped cilantro and a slice of lime butter. Serve immediately with toast (optional) for the garlic and tomatoes.

    6. Make the lime butter in advance and store in the fridge for up to a week. Add a splash of lime juice to the barramundi and vegetables before baking if you like. Use basil or parsley in place of cilantro if you like.

    This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/sheet-pan-roasted-barramundi-with-corn-tomatoes-and-lime-butter/

    Soy and Sesame Marinated Barramundi

    This tasty soy and sesame marinated barramundi is a great meal for family dinner, marinate, sizzle and serve in just 25 minutes!

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4


        •    spray olive oil
        •    1 cup white rice
        •    1 tsp sesame oil
        •    2 celery stalks, sliced
        •    2 tbsps mirin seasoning
        •    1 tsp ginger, finely grated
        •    2 tbsps gluten-free soy sauce
        •    2 tsps sesame seeds, toasted
        •    4 (150g each) barramundi fillets
        •    1 lebanese cucumber, chopped
        •    3 spring onions, thinly sliced diagonally


    1. Cook rice in a large saucepan of boiling water for 10 minutes or until just tender. Drain in a colander. Set aside, turning occasionally with a fork or large metal spoon to release the heat, until cool.
    2. Meanwhile, preheat a barbecue grill or chargrill on medium. Combine soy sauce, sesame oil and ginger in a shallow glass or ceramic dish. Add barramundi and turn to coat. Drain and spray with oil. Cook for 3-4 minutes each side or until opaque and the flesh flakes when tested gently with a fork.
    3. Place rice, spring onion, cucumber, celery and mirin seasoning in a large bowl and toss to combine. Divide among plates and sprinkle with sesame seeds. Top with the barramundi.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/soy-sesame-marinated-barramundi/471eddf0-8aa0-4001-a9c6-97928e9f5fdc

    Herbed Fishcakes with Green Chilli Slaw

    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


    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


    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

    Barramundi with Tomato Caperberry Sauce and Mash

    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


        •    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


    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