Mountain Pepper Barramundi Recipe
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Lemongrass and Ginger Grilled Barramundi with Bok Choy
SouthEast Asian Style Barramundi Recipe.
Dive into the vibrant flavours of Southeast Asia with this lemongrass and ginger-grilled barramundi.
The fish is marinated in a fragrant blend of lemongrass, ginger, garlic, and soy sauce, then perfectly grilled.
The dish includes bok choy, a leafy green vegetable stir-fried with sesame oil and soy sauce. It is light, refreshing, and packed with flavor.
Marinate the fish and cook it skin side down for an extra crispy skin. When the fish is halfway cooked, start stir-frying the bok choy.
Add the marinade in the last minute to heat it through. Serve it similarly to this image.
Crispy Skin Barramundi with Lemongrass & Ginger – An Asian Fusion Delight
This Southeast Asian-inspired dish features crispy-skinned barramundi fillets infused with fragrant lemongrass and ginger. Served on a bed of stir-fried bok choy, it’s a healthy and delicious meal that’s perfect for weeknight dinners or special occasions.Youtube Topic #barramaundi #modern #AsianFusionPin This RecipeWarning
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.
Equipment
- Large oven-proof skillet
- Small mixing bowl
- Paper towels
- Wok or large skillet
- Fish spatula
Ingredients
- 800 grams Barramundi fillets skin on (4 fillets, about 200 grams each)
- 40 ml oil vegetable
- 20 ml Soy sauce
- 20 grams Lemongrass finely chopped
- 20 grams Ginger finely chopped
- 2 cloves Garlic minced
- 10 grams Salt
- 5 grams Black pepper
- 2 kilograms Bok choy washed and trimmed
- 20 ml Sesame oil
- 20 ml Soy sauce
- 10 grams Sesame seeds
- 4 each Lemon wedges for serving (optional)
total food cost
Total Ingredient Cost $48Preparation Time Estimate
Minutes 15Adjustable servings
Catering for 4 servingsInstructions
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Pat the barramundi fillets dry with paper towels.800 grams Barramundi fillets
- In a small bowl, whisk together the vegetable oil, soy sauce, lemongrass, ginger, garlic, salt, and pepper.40 ml oil
- Marinate the barramundi fillets in the mixture for 15 minutes.
- Heat a large oven-proof skillet over medium heat. Add the barramundi fillets, skin side down, and cook for 4 minutes or until the skin is golden brown and crispy.
- Carefully flip the barramundi fillets and transfer the skillet to the oven. Bake for 12 minutes or until the fish is cooked through.
- While the fish is baking, heat the sesame oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2-3 minutes, or until just wilted.
- Stir in the soy sauce and sesame seeds.
- To serve, place the bok choy on a plate and top with the barramundi fillets. Garnish with the lemon wedges, if desired.4 each Lemon wedges
recipe pictures, prints and downloads
Recipe Notes:
For extra crispy skin, Score the skin of the barramundi fillets lightly before marinating.
To prevent sticking, Ensure the skillet is hot before adding the fish.
Alternative fish: You can substitute other firm white fish fillets, such as snapper or cod, for barramundi.
Vegetarian option: Replace the barramundi with firm tofu, cut into similar-sized pieces. Marinate and cook as directed.Related Recipe Suggestions:
Steamed Jasmine Rice
Asian Slaw with Sesame Dressing
Grilled Pineapple with Chili and LimeAdd Private Notes (registered users)
Nutrition
Serving: 240gCalories: 1665kcalCarbohydrates: 62gProtein: 198gFat: 79gSaturated Fat: 11gPolyunsaturated Fat: 25gMonounsaturated Fat: 38gTrans Fat: 0.1gCholesterol: 400mgSodium: 7790mgPotassium: 7910mgFiber: 23gSugar: 25gVitamin A: 89391IUVitamin C: 906mgCalcium: 2338mgIron: 25mgPost a comment on Youtube.Follow us on YouTube -
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. Arrange the ingredients in one direction. Start with the plate of trimmed and scaled barramundi. End with 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 method ensures the fish cooks through without burning the crumb. Barramundi is a little thick. You can cook several portions while maintaining the oil temperature. 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.Pin This RecipeWarning
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.
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
- 2 kilograms Barramundi fillets scaled with skin on, or skin off
For the Crumbing:
- 250 grams flour plain
- 10 eggs large, beaten
- 1 kilogram panko breadcrumbs
For the Asian Slaw:
- 750 kg cabbages red, thinly sliced
- 150 g carrots julienned or grated
- 150 g cucumbers julienned or thinly sliced
- 100 g capsicums red, thinly sliced
- 150 g coriander leaves chopped fresh
For the Sesame-Ginger Dressing:
- 120 ml rice vinegar
- 30 ml soy sauce
- 20 ml oil Sesame seed oil (has a strong flavour)
- 50 ml honey
- 25 g ginger grated
- 10 g garlic minced
- 20 ml lime juice
total food cost
Total Ingredient Cost $100Preparation Time Estimate
Minutes 30Adjustable servings
Catering for 10 peopleInstructions
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
Notes: 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 chilli 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.Add Private Notes (registered users)
Nutrition
Serving: 280gCalories: 19932kcalCarbohydrates: 4464gProtein: 1014gFat: 134gSaturated Fat: 33gPolyunsaturated Fat: 26gMonounsaturated Fat: 43gTrans Fat: 0.2gCholesterol: 297mgSodium: 14249mgPotassium: 128496mgFiber: 1886gSugar: 2408gVitamin A: 76568IUVitamin C: 27468mgCalcium: 30167mgIron: 358mgPost a comment on Youtube.Follow us on YouTube -
Lemon Myrtle & Macadamia-Crusted Barramundi with Summer Salad
Lemon Myrtle and Macadamia-crusted Barramundi with Finger Lime Vinaigrette
This recipe is under development. The full recipe and video tutorial will be released soon. #barramundi #barramundirecipe #Australian
This dish’s flavour explosion showcases the best Australian native ingredients. It is a smaller-style recipe suitable for a 3-course restaurant or event meal. I recommend using a 200-gram serving for a cafe or home-style meal.
The lemon myrtle and macadamia crust add a beautiful aroma to the Barramundi. They also provide texture. The summer salad and finger lime vinaigrette offer a refreshing contrast.
It’s perfect for a special occasion, a restaurant menu or a casual weeknight meal.
Lemon Myrtle and Macadamia-Crusted Barramundi
This dish is a flavour explosion showcasing the best Australian native ingredients. Lemon Myrtle & Macadamia-Crusted Barramundi with Summer Salad & Finger Lime VinaigrettePin This RecipeWarning
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.
Equipment
- 1 Baking Tray
- 1 Large bowl
- 1 sharp knife
- 1 Cutting Board
- 1 Small bowl (for vinaigrette)
- 1 Whisk
Ingredients
Barramundi
- 2 kg barramundi fillets Take the skin off, then cut into 10 equal portions
- 2 tablespoons extra virgin olive oil
Crust:
- 1 cup macadamia nuts roughly chopped
- 1/4 cup dried lemon myrtle leaves finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 60g eggs lightly beaten, add a dash of water
Summer Salad:
- 1 cup mixed salad leaves e.g., rocket, baby spinach, watercress
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber thinly sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh herbs e.g., basil, mint, parsley, roughly chopped
Finger Lime Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon finger lime pulp about 3-4 finger limes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- ¼ teaspoon Salt and pepper to taste
Adjustable servings
Catering for 10 peopleInstructions
- Preheat oven: to 180°C (350°F).
- Prepare the crust: In a large bowl, combine the macadamia nuts, lemon myrtle, panko breadcrumbs, parmesan cheese, salt, and pepper.
- Coat the fish: Dip each barramundi portion in the beaten egg, then coat evenly with the macadamia mixture.
- Bake the fish: Place the fish portions on a baking tray lined with baking paper. Drizzle with olive oil.
- Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
- Make the salad: While the fish is baking, combine all the salad ingredients in a large bowl.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, finger lime pulp, Dijon mustard, honey, salt, and pepper.
- Assemble and serve: Toss the salad with the vinaigrette. Serve the barramundi on a bed of salad, drizzled with any extra vinaigrette.
recipe pictures, prints and downloads
For a gluten-free option: Use gluten-free panko breadcrumbs.
To make this dish vegetarian: Substitute the barramundi with firm tofu. Press the tofu to remove excess moisture before coating and baking.
For a vegan option: Use a vegan egg substitute and vegan parmesan cheese.
Related Recipe Suggestions:
Base Recipe: Mornay Sauce (a variation of Bechamel sauce) – This classic sauce can be used to add richness and creaminess to the dish.
Side Dish: Steamed broccolini or green beans would complement the flavours of the fish and salad.
Dessert: Lemon Myrtle Panna Cotta – A light and refreshing dessert that echoes the native flavours of the main course.Add Private Notes (registered users)
Nutrition
Serving: 200gCalories: 450kcalCarbohydrates: 15gProtein: 43gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 106mgSodium: 313mgPotassium: 751mgFiber: 3gSugar: 2gVitamin A: 637IUVitamin C: 10mgCalcium: 115mgIron: 5mgPost a comment on Youtube.Follow us on YouTube
