Easy, Perfect Barramundi Recipe (2024)

FAQs

What is the best cooking method for barramundi? ›

Heat a medium frying pan (nonstick if you have it) on medium-high heat. Pan fry one side for about 3 to 4 minutes. The edges should turn golden brown. Flip and cook the other side 1-2 more minutes or until fish is cooked through and flakes easily.

Today, the more traditional Australian take on barramundi involves a similar technique: Wrap it in paperbark, a native plant that lends a smoky flavor. Add in lemon, herbs, and macadamia nuts for more flavor. Then throw it over some hot coals, or “on the barbie,” as Aussies like to say.

Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through.

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

However, the best time to land a Barra, is during the wet season, from November to mid-May. The dry season, which lasts from mid-May to mid-August, isn't as productive. If you want to get the most out of your hunt, then hitting the water from March to May is your best bet.

“Rubbery” fish indicates that it's either overcooked or that the fish selected isn't an ideal fish to fry.

Internationally, barramundi are also known as Asian sea bass, giant perch, or giant sea perch. Barramundi have not always had such an iconic name in Australia, and were once known as Asian sea bass. In the 1980's, barramundi was appropriated for marketing reasons.

Barramundi is a healthy type of fish to start including in your diet. It's nutritious sea bass with great texture, taste, and nutrition. Barramundi is low in fat and high in omega-3 fatty acids, making it a great source of essential nutrients. Some consider barramundi one of the healthiest seafoods.

Is barramundi healthier than salmon? Salmon and barramundi are both great options as part of a healthy lifestyle! While barramundi has half the calories of Atlantic farmed salmon, both fish are high in omega-3 fatty acids, which play a vital role in brain and heart health.

Is barramundi high in mercury? ›

Does Barramundi contain mercury? The Better Fish^® Barramundi has consistently tested below detectable limits for mercury (average of 0.02 ppm). The levels allowed by the U.S. Food and Drug Administration is 1 ppm. Wild-caught and farm-raised Barramundi contain different mercury levels due to their very different diets.

But you may be surprised to know that more than 60 per cent of the barramundi served here is imported. The dark truth is that, in order to save costs, many restaurant operators serve barramundi farmed in south-east Asia under the guise of Australian – it's cheaper as a result of less regulation.

If you're following a recipe take note of the recommended cook time so that your fish doesn't turn out too dry (perfectly cooked fish is moist). One of the reasons people, and we, love barramundi is because of its moderate fat content, which makes it very difficult to overcook.

Controlled experiments revealed that the accumulation of GSM in the flesh of market-sized barramundi was directly related to GSM levels of the holding water (0 to similar to 4 mu g l(-1)), with higher levels resulting in significant increases in undesirable taste and flavour attributes, particularly muddy-earthy ...

Barramundi can be filleted and then skinned or, if you like crispy-skin fish you can scale the fish first and then just fillet it and remove the pinbones.

The two most popular fishing methods for catching barramundi fish include trolling and casting for them with artificial lures such as poppers, minnow lures, spoons, and plugs. Koala Pro Tip: They don't like going out to feed, but will rather wait for their prey to pass by and that's when they make their move.

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.

The Level of Fat in the Fish – Leaner types of fish dry out more easily which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish (like tuna and salmon), on the other hand, are ideal for grilling and roasting.