National Barramundi Day, which takes place every year on Friday 22ndOctober, celebrates Australia’sBarramundi farmers by encouraging Aussies to eatAustralianbarra!Not only willtodaysee many chefs and restaurantsaddBarramundi specials to their menusin celebration of this day, butalso plenty of people cooking this delicious fish at home.
We have pulled together ourtop 5ways to cook barramundito inspire you to join in. Whether you steam, BBQ, fry, or bake this tasty fish, you are guaranteed to have adelightful 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 frommostgrocery 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 byCory Campbellis a beautiful dish to shareat a summer BBQ or dinner party. If you’reshort ontime, you can prepare the tartare sauce in advance,or simply replace it with a pre-made bottle(sold at SFM retailers).
Pan Roasted Whole Barramundi with Asian Greens
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 makethis recipeeven easier (or if you have a smaller oven), you can purchase multiplebaby barramundi instead of one large one, cook them all together, and serve one smaller fish per person.
Barramundi Tacos with Rainbow Slaw and Salsa
Michelle Grand-Milkovic’sbarramundi tacos are guaranteed to be a hit with the whole family, kids included.Plus, this versatilerecipecan be adapted for many dietary preferences and requirements.Thesetacos are so delicious, you may want to make a double batch to satisfy everyone!
Thispan-roasted barramundidish fromDaniel Backhouseis quick and easy, perfect foran easy weeknight meal.Thegorgeous mushroom and bacon sauce will have mouths watering at the dinner table, but the real showstopper is the flaky barramundi with beautifully crisp skin.
