If I had to choose my last meal, Barramundi with a simple salad would see me off perfectly!
Every February fishers from the Gulf of Carpentaria and down the east coast of Queensland look forward to the opening of the Barramundi season. It is an iconic Queensland fish and provides thousands of jobs in mainly small regional communities. Barra as most people call it, is extremely good value for money and is also very versatile in the way it can be cooked.
Chefs tips:
Buy from a busy fishmonger or supermarket as they have a high turnover and fresher product
Ask questions - good places will always give good advice and service
Buy for that day or night and take an insulated bag with a frozen pad
Barra should not smell strong - it should smell sweet and feel firm
Where to buy?
On the Northside - Sammie's GirlOn the Southside - Ahoy Seafoods
With the recent summer rain, Barra will be in plentiful supply - so spoil yourself and buy some for a Sunday BBQ.
Barramundi fillets baked in foil
Serves 6
Ingredients
6 fillets barramundi
6 sprigs of dill
2 shallots, thinly sliced
2 tbs dry vermouth or white wine
3 tbs olive oil
120g butter
1 carrot, finely sliced
1 leek, finely sliced
1 salad onion, finely sliced
1 small fennel bulb, finely sliced
6 lemon wedges
2 cups jasmine rice
salt and pepper
6 pieces of aluminium foil, 20cm squares
Method
Preheat oven to 230 degrees.
Lay out foil and place barramundi fillets on top, seasoning with salt and pepper.
Place a mixture of salad onion, carrot, leek, fennel and shallot on each fillet. Add the dill sprig.
Drizzle in olive oil and then splash with vermouth. Dot with butter.
Fold foil to enclose fish and vegetables.
Place on a baking tray and bake in oven for 8 minutes. Boil rice in salted water.
Remove fish from the oven and place a fillet on each plate.
Serve with rice and lemon.
Fillets of barramundi with Indian spices and tomato kasundi
Serves 6
Tomato Kasundi Ingredients
50g ginger, peeled
25g garlic, peeled
1 green chilli, sliced in half, seeds removed
3/4 cup malt vinegar
1/4 cup safflower oil
1 dessertspoon tumeric
1 tbs ground cumin
1 dessertspoon chilli powder
1 tbs mustard seeds, ground
500g ripe tomatoes, chopped
1/4 cup castor sugar
1 tbs salt
Method
Puree garlic, ginger and chilli with a little of the vinegar. Heat safflower oil in a heavy based pot.
Add spices and fry until very aromatic. Add garlic, ginger, chilli powder, tomatoes and the rest of the vinegar, sugar and salt.
Cook for 1 - 1.5 hours on low heat. Spoon into sterilized jars while hot and put a little oil on the top. Seal jar by steaming for 20 minutes. Remove and store in a cool place. Leave for 1-2 weeks to mature before using.
Ingredients
6 x 150g fillets of barramundi
6 lime cheeks
1/4 cup lemon juice
1 tbs garlic, crushed
1/2 medium onion, finely diced
1/4 cup cream
1 tsp Dijon mustard
1 tsp garam marsala
1/2 tsp powdered tumeric
1/2 tsp powdered ginger
1 tsp salt
1 tsp freshly ground pepper
Method
Combine lemon juice, salt, pepper and garlic. Rub onto fish fillets. Cover and place in fridge for 1 hour. Combine cream, Dijon mustard, garam marsala, tumeric and ginger. Massage lightly into fish fillets. Preheat oven to 250 degrees. Place fillets onto a roasting tray and cook for 8 minutes. Remove from oven and let rest for 2-3 minutes. Divide evenly between plates and serve with tomato kasundi, steamed chickpeas, naan bread, lime cheeks and a bowl of salad leaves.
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