About this recipe

Australian barramundi has a reputation as one of our finest eating fish in the world and usually comes with a large price tag to match. Barramundi is now being farmed right around Australia and is exported to all parts of the world including a few farms in the USA.  

Barramundi has a delicate white flesh which is mild-flavoured and can be cooked in a variety of different methods such as being grilled, steamed or even crumbed and pan fried.

This simple grilled barramundi recipe was developed for Australia Week in Moscow and proved to be one of the most popular on the menu.

Ingredients

4 x 200g (7 oz.) barramundi fillet skin on
1kg (2 pounds) potatoes
120ml (½ cup) milk
80g (3 oz.) butter
3g (½ teaspoon) lemon myrtle
pinch salt
macadamia nut oil
45g (3 tablespoons) quandong confit
fresh herbs

Cooking instruction

Peel the potatoes and place them into small pot with salted cold water and bring to the boil. Simmer for 40 minutes. Strain and allow to sit for a few minutes to dryout. Then return to pot and mash the potatoes. Add butter, milk and lemon myrtle. Season if required with salt.

Heat the grill or barbeque. Season the barramundi on the skin side and season with salt. Place the barramundi skin side down and cook till crispy, turn over and finish till medium.

To serve, place the lemon myrtle mash potato on the plate, then place the grilled barramundi on the mash. Top with two quandong halves and drizzle some of the confit juices around the plate. Garnish with sprig of fresh herbs.