Pan Fried Barramundi Fillet With Seaweed Sauce Recipes

ASIAN GLAZED BAKED BARRAMUNDI (OR OTHER FISH)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
• Cornflour slurry: Mix water and cornflour in a small bowl.
• Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste - thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.
• Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
• Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.
• Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.

PAN FRIED BARRAMUNDI FILLET WITH SEAWEED SAUCE

Steps:

• Feel the fish fillet for any bones and remove them if you find any. Trim the sides of the fillet with a sharp knife and cut the fish in 170g (6oz) fillets. Score the skin by gently cutting lightly into the skin making 5-6 lines per fillet.
• Using a paper towel pat dry the fish fillets. Season the fish from all side with sea salt. Leave the fish for 5-10 minutes at room temperature before cooking.
• Heat a large pan on medium heat. Add the fish with the skin side down in the pan. Be careful not to burn yourself as oil might splatter over your hands. Use your fingers or a spatula to gently press down the fish. This helps to cook the skin evenly and avoids the fish from curling.
• Leave the fish to cook on the skin side for at least 5-8 minutes shaking the pan occasionally to ensure the skin doesn't stick.
• Watch the side of the fillet turning from raw to slightly white and the flesh starting to feel warm, this is a sign the fish is almost cooked. Add the thyme and butter to the pan.
• Using a spatula turn the fish around. With a spoon, baste the fish by spooning the melted butter over the skin, over and over again, transferring the thyme and butter flavour to the fish. Continue for 1-2 minutes, remove the fish from the pan and serve.
• To make the seaweed butter prepare the basic butter sauce first.
• Cut the seaweed in smaller pieces with scissors. Once the butter sauce is ready, add the seaweed sheets and use a stick blender to incorporate them into the sauce while still hot.
• Adjust the seasoning with salt if needed.
• Serve the sauce on the side or pour some onto the plate with the fish fillet and veggies

BARRAMUNDI WITH LEMON BASIL SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush fish with olive oil.
• Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
• Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
• Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

PAN-FRIED BARRAMUNDI

Steps:

• Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
• Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
• Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.