Barramundi is a loanword from an Aboriginal language of meaning “large scales” or “large, scaly river” fish. It is native to Australia.
The fish’s white flesh is delicate, mild-flavoured, and relatively boneless, making it a popular food which can be prepared in many ways. Barramundi was the theme ingredient in a Season 3 episode of Iron Chef America.
Barramundi, tomato salsa and burnt lime
(this is the most popular main dish at South)
- 4 x 7oz Barramundi fillets, skin on
- Sea salt
- Extra – virgin olive oil
- 2 limes, top and tail and cut in half
- 4 vine – ripened or seasonal tomatoes
- Sea salt
- 1 fl oz white wine vinegar
- 2/3 oz basil sliced finely
- 1 1/3 fl oz extra – virgin olive oil
- 1 small red onion peeled
Remove the core from the tomato dice into small cubes, finely dice the red onion and mix with the tomato and basil. Add the olive oil and vinegar, season to taste.
Place the limes onto the char grill and score till blackened.
Salt the skin of the Barramundi fillet and place skin side down in a hot pan and cook for 3 – 4 minutes on each side. You may need to finish in the oven depending on the thickness of the fish. Remove from the pan and rest.
Place the fish on the plate skin side up and dress with the tomato salsa, garnish with the burnt lime half and a micro salad of olive oil dressed watercress.