National Barramundi Day, which takes place every year on Friday 22nd October, celebrates Australia’s Barramundi farmers by encouraging Aussies to eat Australian barra! Not only will today see many chefs and restaurants add Barramundi specials to their menus in celebration of this day, but also plenty of people cooking this delicious fish at home.
We have pulled together our top 5 ways to cook barramundi to inspire you to join in. Whether you steam, BBQ, fry, or bake this tasty fish, you are guaranteed to have a delightful meal on your hands if you try any of these recipes.
Steamed Barramundi Fillet with Lime, Ginger & Shiitake
Steaming is a quick way to cook, without the need for oil, and it keeps food moist and flavoursome. While built-in steamers are becoming popular in domestic kitchens, all you need is an inexpensive bamboo steamer (available from most grocery stores) that fits snugly over a wok or large saucepan.
The Asian flavours in this recipe suit the mild, sweet flavour of Barramundi perfectly.
An impressive twist on the traditional fish and chips, this crispy skinned barramundi recipe by Cory Campbell is a beautiful dish to share at a summer BBQ or dinner party. If you’re short on time, you can prepare the tartare sauce in advance, or simply replace it with a pre-made bottle (sold ºÚÁÏÍø retailers).
Cooking whole fish is not as difficult as many people think, especially when you bake it in the oven. Make sure to score the sides of larger fish to ensure even heat penetration. To make this recipe even easier (or if you have a smaller oven), you can purchase multiple baby barramundi instead of one large one, cook them all together, and serve one smaller fish per person.
Michelle Grand-Milkovic’s barramundi tacos are guaranteed to be a hit with the whole family, kids included. Plus, this versatile recipe can be adapted for many dietary preferences and requirements. These tacos are so delicious, you may want to make a double batch to satisfy everyone!
This pan-roasted barramundi dish from Daniel Backhouse is quick and easy, perfect for an easy weeknight meal. The gorgeous mushroom and bacon sauce will have mouths watering at the dinner table, but the real showstopper is the flaky barramundi with beautifully crisp skin.
