Barramundi
 | Also known as Sea Bass. Colour of Raw Fillet: White
Texture: Large, firm flakes. Tender.
Fat Content: Low to high (varies with season)
Flavour: Distinct mild flavour. | Recipe booklets are also available at Gordon's.
Ingredients
(Serves 4)
4 plate size Farm Barramundi, scaled & cleaned
Asian greens of choice (Bok Choy, Choisum, Chinese Spinach, Mizona) Sauce
1 clove finely chopped garlic"
1 chilli, finely sliced
1 knob finely chopped ginger
4 teaspoons fish sauce
Juice of 1 lime
2 teaspoons sugar
3 spring onions, finely sliced
1 tablespoon salt reduced soy sauce
50ml Mirin (Optional)
100ml Rice Wine, or Sherry
Method
Combine all sauce ingredients and set aside to infuse. With a sharp knife, make 2-3 deep slashes in each side of Barramundi. Place on fil under preheated grill (can also be barbequed or baked) and cook for 3-4 minutes on each side or until flesh just flakes. Do not overcook. Meanwhile, steam Chinese vegetables and place on plates. Top with Barramundi and spoon over sauce.
| Grilled Barramundi with Artichoke Tapanade | | Ingredients: | | Method: | | 2 anchovy fillets, rinsed
2 cloves garlic, peeled and coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 (6-ounce) jar marinated artichoke hearts, drained
1 teaspoon capers
1/4 cup pitted Kalamata olives
2 barramundi fillets or cutlets
2 tablespoons olive oil
salt and pepper
|
| Puree anchovies, garlic and lemon juice and zest in blender or food processor. Add olive oil and process until combined.
Chop artichoke hearts, capers and olives into rough paste. Add olive oil mixture and mix well. Tapenade should be well combined but somewhat chunky.
Brush fish on both sides with olive oil and season to taste with salt and pepper. Grill until fish is cooked through and flakes when pricked with fork, about 5 minutes per side depending on thickness of fish
Remove from the oven and spread tapenade on each fillet. Grill 2 minutes more | | Barramundi with Olives, Tomatoes & Garlic | | Ingredients: |
| Method: | | 1 kg Barramundi fillets, skinned and boned
1/2 cup pitted and chopped Kalamata olives
1 pint cherry tomatoes
6 cloves garlic, halved
3 sprigs fresh thyme
1 tablespoon olive oil
salt and pepper |
| Combine olives, tomatoes, garlic, thyme and olive oil in medium bowl. Season with salt and pepper/ Lightly salt the barramundi on both sides. Put fish and olive mixture in mesh fish basket or other device that will allow garlic and cherry tomatoes to grill without falling into the fire, and grill over medium heat for 4 to 5 minutes. Turn and cook until flesh just begins to flake when touched with tip of sharp knife, 4 or 5 more minutes. Remove to warm platter and serve.Pour sauce over and serve | | | | | |
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