panko_crusted_barramundi

Crispy Panko Barramundi with Zesty Asian Slaw

Delicious Barramundi with Golden Crunchy Crumbs

Hey there, food lovers! Today, we’re diving into a dish that’s as vibrant as it is delicious. It’s a light, healthy meal perfect for entertaining or a simple weeknight dinner.

Plus, it’s packed with those good-for-you omega-3s!

Follow these tips for an extra crunchy Barramundi fillet with superb flavour and crunch. Prepare all your ingredients first. Lay out the ingredients so you can work in one direction, from the plate of trimmed and scaled barramundi to the pan of hot oil ready to fry the fish.

Then, have an ovenable tray on the other side with some kitchen paper prepared so that when the Barramundi fish is golden, you can scoop the crisp fish onto the ovenable tray and finish the cooking in a hot (175C or 340F)

This way, the fish is cooked through without burning the crumb (Barramundi is a little thick), and you can cook several portions without lowering the oil temperature to match. Enjoy this recipe, save it below, or share it with friends. Use the recipe calculator below to adjust the portions and create a shopping list without fasting food.

Crispy Panko Barramundi with Zesty Asian Slaw – A Modern Aussie Classic

This panko-crusted barramundi is a symphony of textures and tastes, with crispy fish, crunchy slaw, and a tangy sesame-ginger dressing.
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Warning

You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.

Allergen Check Ingredients, Contains Dairy, Contains Egg, Contains Gluten, Contains Tree Nuts
Skill Level Chef, Cook
Standard Prep Time 30 minutes
Cook Time 15 minutes
Standard Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian Fusion, Australian
Dollar Range $10.00 – $15.00
Food Cost $10

Equipment

  • 1 Cutting Board
  • 1 sharp knife
  • 1 Whisk
  • 1 Large bowl (for coating the fish)
  • 1 Baking Tray
  • 1 Small bowl (for the dressing)

Ingredients
 

For the Barramundi:

  • 400 ml oil rice bran for shallow frying (about 500 ml)
  • 2 kilograms Barramundi fillets skin off, scaled

For the Crumbing:

  • 250 grams flour plain
  • 10 eggs large, beaten
  • 1 kilogram panko breadcrumbs

For the Asian Slaw:

  • 1 kg cabbages red, thinly sliced
  • 250 g carrots julienned or grated
  • 250 g cucumbers julienned or thinly sliced
  • 200 g capsicums red, thinly sliced
  • 150 g coriander leaves chopped fresh

For the Sesame-Ginger Dressing:

  • 1.25 cups rice vinegar
  • 10 tbsp soy sauce
  • 5 tbsp oil sesame
  • 5 tbsp honey
  • 5 teaspoons ginger grated
  • 5 cloves garlic minced
  • 5 tablespoons lime juice

ADJUSTABLE SERVINGS

Catering for 10 people

Instructions
 

Prep the Barramundi:

  • Cut the barramundi fillets into 10 equal portions.
  • Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs

Coat the Fish:

  • Dredge each piece of fish in the flour, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs.
  • Place the coated fish on a baking tray lined with baking paper.

Make the Slaw:

  • In a large bowl, combine the red cabbage, carrot, cucumber, capsicum, and coriander. Toss to combine.

Prepare the Dressing:

  • In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice until well combined.

Cook the Fish:

  • Heat a generous amount of rice bran oil in a large frying pan over medium-high heat.
  • Carefully add the fish to the hot oil and cook for about 3-4 minutes per side, or until golden brown and cooked through.
  • Remove the fish from the pan and drain on paper towels on an ovenable tray. Place the fish into a hot oven to finish cooking. With a food thermometer, check the internal fish temperature; it should be 65C/150F

Assemble and Serve:

  • To serve, place a generous portion of the Asian slaw on each plate.
  • Top with a piece of the crispy barramundi.
  • Drizzle with the sesame-ginger dressing and enjoy!

recipe pictures, prints and downloads

Substitute the flour and panko breadcrumbs with gluten-free alternatives for a gluten-free option.
To make it ahead of time: Prepare the slaw and dressing and store them separately in the refrigerator. Cook the fish just before serving to ensure it’s crispy.
To add some heat: Add a pinch of chili flakes to the dressing or sprinkle some on the finished dish.
Related Recipe Suggestions:
Steamed jasmine rice
Sautéed Asian greens
Base Recipe Suggestions:
The sesame-ginger dressing can also be used as a marinade for chicken or tofu.

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Nutrition

Serving: 200gCalories: 1321kcalCarbohydrates: 128gProtein: 58gFat: 67gSaturated Fat: 8gPolyunsaturated Fat: 15gMonounsaturated Fat: 35gTrans Fat: 0.2gCholesterol: 297mgSodium: 1970mgPotassium: 1282mgFiber: 14gSugar: 18gVitamin A: 5158IUVitamin C: 69mgCalcium: 220mgIron: 7mg
Keywords Asian Slaw, Barramundi, Panko, Sesame-Ginger Dressing
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