These healthy fish tacos will be a dinnertime hit for the whole family.

Ingredients

• 800g Australian Barramundi fillets, skin on cut into 3 cm strips  
• olive oil for brushing 
• sea salt 

Tacos

• shredded cabbage and carrot – or, just buy a coleslaw mix, easy as! 
• 8 soft tortillas, lightly toasted 
• 2 avocados, deseeded and diced 
• ½ cup cherry tomatoes, cut into quarters 
• ½ cup mayonnaise 
• coriander and fresh lime, to serve 

How to

Give the barramundi  a quick brush with olive oil and season with sea salt. Heat a large non-stick frying pan over a medium-high heat and cook the barramundi in batches for 1-2 minutes each side, or until golden.

Now. it’s family fiesta time! Spread a little mayo over the tortilla, top with the coleslaw mix, barramundi, avocado and tomato. Now, squeeze over the  fresh lime, sprinkle with coriander and dig in. Easy As.

If you want to swap out the Barramundi try… Australian Flathead, Tasmanian Atlantic Salmon or Tropical Snapper.

Jill Dupleix’s warm barramundi dish is a winner any time of the year. This is a versatile dish that can be served as a traditional main course with one fillet per person, or by pulling the barramundi fillets into hunks and chunks before dressing them with warm, lemony olive and tomato dressing. Serve with a bowl of tiny boiled potatoes for the perfect winter warmer.

Ingredients

• 4x 200g thick Australian barramundi fillets with skin on
• Sea salt and cracked black pepper, to season
• 4 tbsp extra virgin olive oil
• 2 tbsp small black olives, unpitted
• 20 cherry tomatoes, halved
• 1 tbsp preserved lemon, rinsed and diced
• 1 tbsp tiny salted capers, rinsed
• 1 cup basil leaves, torn if large
• Handful of rocket leaves
• 1 lemon, quartered

Method

1. Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm plates, skin-side up.
2. To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.
3. Place barramundi on individual plates and spoon warm tomato dressing over top. Scatter with pepper and rocket leaves. Squeeze lemon juice over top and serve.

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 Asian grocery stores) that fits snugly over a wok or large saucepan.

Ingredients

• 100g shiitake, sliced (see notes)
• 4 x 180g pieces Barramundi fillet, skin on, bones removed
• 3 tsp grated ginger
• ¼ cup light soy sauce
• 2 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp sesame seeds, toasted (see notes)
• 4 green onions, finely sliced on the diagonal
• Steamed rice, for serving

Method

1. Half fill a wok or large saucepan with water and bring to the boil. 
2. Place a plate with a lip in a steamer basket. Arrange the shiitake on the plate and place the fillets on top of them. 
3. Combine the ginger, soy, lime juice and sesame oil.
4. Place steamer over wok or saucepan, spoon the soy sauce mixture over the fish, cover and steam for 10-12 minutes until the fish is opaque and flesh flakes easily when tested with a fork. 
5. Arrange fillets and shiitake on plates, top with sesame seeds and green onion and spoon the cooking liquid over the top. Serve with steamed rice.

Notes

• Shiitake are Asian mushrooms available fresh from many fruit and vegetable shops; if they are unavailable use oyster mushrooms.
• Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
• Alternative species: Blue-Eye Trevalla, Mulloway, Silver Perch.

This barramundi recipe is a great dish to whip up on a busy night. Quick, fresh and simple, this dish will have out in and out of the supermarket in no time and dinner on the table in 20 minutes. Opt for lemon yoghurt when serving for a zesty touch!

Ingredients

• 4 Australian barramundi fillets
• 2 tbsp butter
• 1 cup natural or lemon yoghurt
• 2 cups peas
• 1 bunch asparagus
• Salt and pepper to season

Method

1. Season barramundi with salt and pepper. Heat butter in an oven-safe pan and pan fry barramundi skin side down for a few minutes.
2. Preheat oven to 200°C. Bake barramundi for about 10 minutes, until cooked through.
3. Meanwhile, blanch peas and asparagus in pot. Once tender, remove from water and allow to cool slightly. Chop asparagus into 2cm lengths
4. To serve, spoon yoghurt onto plates and place barramundi on top. Sprinkle peas and asparagus over dish and enjoy.

Michelle Grand-Milkovic’s barramundi tacos are guaranteed to be a hit with the whole family, kids included. This versatile family dinner can be adapted for many dietary preferences and requirements. Warning – these tacos are so delicious, you may want to make a double batch to satisfy everyone!

Ingredients

• 2x 250g Australian barramundi fillet, skin removed
• 4 cups red and white cabbage, shredded or finely sliced
• 2 corn on the cob
• 1 cup heirloom cherry tomatoes, quartered
• 1 tbsp red onion, finely diced
• ½ tbsp coriander stem, finely chopped
• ½ tbsp parsley stalk, finely chopped
• 1 tbs spring onion, finely chopped
• 1 mild red chilli, finely chopped
• Samphire, chopped – if available
• 6 drops of chipotle tabasco
• 3 tbsp extra virgin olive oil
• 1 tbsp lime juice
• ½ cup whole egg mayonnaise
• 2 tbsp sour cream
• ½ cup Greek yoghurt
• 3 tbsp lime juice
• 8 soft corn tortillas
• Salt and pepper to taste
• Lime wedges
• Coriander leaves, to garnish

Method

1. Rub corn cobs with oil and grill until lightly charred. When cooled, cut kernels from cob and combine in large mixing bowl with cherry tomatoes, onion, coriander and parsley stems, spring onion, chilli, samphire, tabasco, oil, 1 tbsp lime juice, salt and pepper. Set salsa aside in fridge to marinate for at least 10 minutes.
2. To create crema, combine mayonnaise, sour cream, yoghurt and 2 tbsp lime juice and set aside.
3. Add a little oil to a frypan and heat until smoking. Slice barramundi lengthways across the fillet into 1-inch pieces. Season and sear in the pan for 2 minutes on one side and 1 minute on the other. Remove to rest.
4. Crisp the removed skin by adding a little more oil and holding it flat to the pan with a small weight. Cook until golden. This adds a lovely texture and crunch to the tacos.
5. Heat oil in a frypan and cook tortillas for 1 minute on each side until golden.
6. To build your tacos, place your cabbage slaw at the base of the tortilla. Add barramundi, then the crema and top with salsa. Garnish with fresh lime and coriander leaves.

This barramundi sashimi dish from Matteo Zamboni is the perfect entrée to wow dinner guests. Using Australia’s only sashimi-grade barramundi from Northern Territory’s Humpty Doo, you can create an impressively plated dish with little effort. While white cauliflower can also be used in this dish, it’s purple cousin will give your dish a colourful pop.

Ingredients

• 300 grams sashimi-grade Australian barramundi fillet
• 150ml buttermilk
• 1 small purple cauliflower
• 1 small Lebanese cucumber
• 15g caviar
• 2 bunches of mint
• 25ml Thai fish sauce
• 1 lemon
• 80ml olive oil

Method

1. Marinate barramundi fillet in fish sauce and lemon zest for about 30 minutes.
2. In the meantime, blanch the mint leaves for one minute in boiling water and cool down in ice and water. Leave a few leaves aside for garnish. Strain and squeeze blanched leaves before blending them in a food processer with oil until very smooth.
3. Season buttermilk with a few drops of lemon juice and a touch of salt.
4. Slice barramundi in thin slices and lay them on a flat place.
5. Peel cucumber and dice into 2cm thick rounds. Season with fish sauce marinade and place cucumber on plate, alternating with barramundi slices.
6. Mix mint oil and buttermilk and pour a good amount around the plate. Grate cauliflower with a cheese grater over top of dish. Sprinkle caviar over fish and garnish with mint leaves to finish.

Jacqui Challinor’s BBQ barramundi is a great excuse to fire up the BBQ this summer. It’s the perfect dish to share with family or close friends for a relaxed long lunch. Don’t forget to soak your almonds overnight for a beautifully smooth almond puree!

Ingredients

• 1 whole Australian barramundi, scaled and pin boned
• 1 tbsp sumac
• 275g blanched almonds
• 1 large clove garlic
• 10g sourdough, crust removed
• 200ml extra virgin olive oil
• 185ml chilled almond water (see method)
• 120ml lemon juice
• ½ cup pomegranate
• ½ cup gordal olives, pitted and diced
• ¼ cup parsley leaves, finely shredded
• ¼ cup mint leaves, finely shredded
• 6 green shallots, finely sliced
• 50 ml pomegranate molasses
• Sea salt to taste

Method

1. One day ahead, soak almonds overnight in 500ml water. Strain almonds from water and reserve 185ml of chilled almond water for the puree.
2. Place 210g soaked almonds, garlic and sourdough into a food processor and blitz until a fine paste.
3. Slowly add 100ml olive oil in a steady stream, scraping down the sides of the processor to ensure even mixing.
4. Once oil is incorporated, slowly add the chilled water in a steady stream until emulsified, again making sure to scrape the sides of the bowl.
5. Add lemon 40ml lemon juice and salt to taste, remove from mixer and set aside at room temperature for an hour to settle and thicken up.
6. Heat BBQ to a medium temperature. Brush skin and flesh of barramundi with olive oil and season well with sea salt. Place on BBQ.
7. While barramundi is cooking, combine pomegranate, olives, remaining almonds, parsley, mint, shallots, 100ml olive oil, 80ml lemon juice and pomegranate molasses into a bowl and season with salt. Mix well and set aside.
8. Cook barramundi ¾ of the way through on one side then gently turn to allow the rest to cook through. Remove from BBQ and rest.
9. Liberally spread almond puree on a large platter and top with pomegranate tabbouleh. Sprinkle sumac over salad then place the barramundi on top.

Daniel Backhouse’s pan-roasted barramundi is a quick and easy dish, perfect for the colder months. A 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.

Ingredients

• 4 Australian barramundi fillets
• Olive oil
• 4 rashers of bacon, diced
• 2 handfuls of mushrooms, sliced
• 2 cups peas
• ½ cup stock
• 4 tbsp butter
• Salt to season

Method

1. Score the barramundi using a sharp knife, lightly salt and drizzle skin with a little olive oil.
2. Coat the base of a pan with olive oil and heat over medium heat. Once heated, add the fish skin-side down. Cook for approximately 8-12 minutes until fillets are cooked about ¾ of the way. Flip fillets and cook for another 6 minutes.
3. Meanwhile, in another frypan, fry bacon over low heat. Once the fat starts to render, add mushrooms and sauté. Add peas and stock.
4. When stock boils, add butter and stir constantly until butter combines with stock to create sauce.
5. To serve, pour mushroom and bacon sauce on plates and place barramundi on top.

An impressive twist on the traditional fish and chips, Cory Campbell’s crisp skinned barramundi is a beautiful dish to share with friends and loved ones. If you’re stuck for time, you can prepare the tartare sauce in advance or simply replace it with a premade bottle at the supermarket.

Ingredients

• 4x 160g Australian barramundi mid loin fillets with skin on
• 12 Kipfler potatoes
• 190ml olive oil
• Mixed fresh herbs, chopped
• 100g cornichons, minced
• 20g parsley, chopped
• 300g mayonnaise
• 30ml apple cider vinegar
• 30g Dijon mustard
• 30ml lemon juice
• 50ml fresh orange juice
• 50ml apple cider vinegar
• 40g brown onion, diced
• 2g shallot, chopped
• Pinch of crushed fennel seeds
• 50g butter
• 2 baby cos lettuce heads
• 16 mint leaves
• 1 lime, zested
• Sea salt and cracked black pepper, to season

Method

1. Wash Kipfler potatoes and add to a large pot. Cover with water and add generous amount of salt to season. Bring to the boil and turn down heat to simmer. Boil until potatoes are cooked, then remove from water and allow to cool a little.
2. Preheat oven to 200°C. One at a time, squash potatoes flat and place in an oiled baking tray. Drizzle with 100ml olive oil and season with salt and chopped herbs.
3. Place potatoes in oven and roast until the edges are golden and crisp but still soft and fluffy in the centre.
4. Meanwhile, combine onion, parsley, cornichons, mayonnaise, apple cider vinegar, Dijon mustard and lemon juice in bowl and whisk together to make a tartare sauce.
5. To create the citrus salad dressing, combine orange juice, apple cider vinegar, 40ml olive oil, shallot, fennel seeds and salt and pepper to season.
6. Heat fry pan to medium-high heat. Pat the barramundi dry then season with salt and 50ml olive oil. Pour a small amount of oil into pan and wipe it around with kitchen paper. Carefully place barramundi skin-side down into the pan, adding a little pressure to the fish so it doesn’t curl up.
7. When skin is golden and crisp, carefully flip barramundi. Add butter and leave to foam. Turn heat down to medium low and allow fish to cook through. Turn off heat, remove barramundi from pan and place onto a tray or plate lined with kitchen paper, skin-side up.
8. Pick down and wash the baby cos lettuce before placing in large bowl. Tear mint leaves into 3-4 pieces and sprinkle over cos.
9. To serve, place hot smashed potatoes into a serving bowl, dress salad and sprinkle with lime zest, and spoon tartare sauce over barramundi. Enjoy!