The barramundi is one of Australia’s most popular foodfishes. It is well known overseas and graces tables of top restaurants around the world.
Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile finfish to work with.
Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably priced and are very flavoursome. The frames and heads can be used to flavour fish stock.
Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asian-style stir-fry.
For a distinctly Australian experience, wrap whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barra-mundi in the leaves of the wild ginger plant and bake it in hot ashes.
John Guy, from the Three Shells Restaurant in Coolum, drizzles a dressing of extra virgin olive oil and lemon myrtle leaves over crispy-skinned farmed barramundi and serves this whole on salad greens garnished with bunya nuts
Small barramundi have a lighter flavour than larger fish.
Low to medium
Varies with season
This large flaked finfish has a subtle flavour, particularly when small. Select medium bodied, cool climate, crisp, dry white wines. Generally avoid warm climate Rieslings and Sauvignon Blanc.
Nutrition Information (average quantity per 100g)
||43% of total fat
||32% of total fat
||26% of total fat