Barramundi is a beautiful white fish that is native to the Asia-Pacific ocean region, making is easy for us Aussies to have easy access to a wonderfully fresh piece of seafood. Whether you grill it with some steamed vegetables, or bake it whole with a zesty Asian marinade, barramundi is a delicious addition to mid-week dinners or barbecues with friends. Dig in!
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How to fillet a fish
Step 1: Place the fish on a board, with the backbone facing toward you. Using a sharp, flexible knife, cut down just behind the head until you hit the vertebrae.
Step 2: Cut along the backbone, towards the tail, making sure the knife is in contact with the vertebrae. Remove the fish fillet and set aside.
Step 3: Turn the fish over, and repeat the process.
Step 4: Trim any excess fat and bones from the fillet; use a tweezers to remove the bones.
Step 5: To remove the skin, dip your fingertips in salt and grip the tail end of the fillet. Run your knife along the skin, in a back-and-forth cutting motion, and it should part easily from the flesh.
Once you’ve cut the fillets into portions, your fish is now ready to cook. May we suggest seared ocean trout and potato mash with grilled pea and mint salsa or snapper fillets with root vegetable slaw.\
Baked barramundi with amazing green sauce
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Fish sandwiches with Caesar dressing
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Fish skewers with labne and chilli tomato salad
Chilli, lemon and coriander barramundi
Goan fish curry with low-carb cauliflower rice
Romesco with fish skewers
Asian-style steamed fish with ginger and soy
Sumac fish with barley salad and avocado cream
Grilled cajun fish burgers with hot coriander sauce
Crisp-skin barramundi with mandarin salsa
Margarita fish with white rice and grilled tomatoes
Barramundi and potato pie
Tumeric and coconut poached barramundi
Barramundi with stir-fried shiitake mushrooms and Asian greens
Barramundi with kipflers and roasted capsicum
Fish with green sauce and white bean purée
Baked baby barramundi with pumpkin seed pesto
Barramundi with tomato, caper and walnut dressing
Barramundi with papaya salsa
Fish with polenta and dill gremolata
Mediterranean white fish with beans and olives
Pepper-roasted barramundi
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