Pan-Fried Barramundi with Native Australian Flavours

🧂 Ingredients

• 4 x 180g Barramundi fillets (skin-on, descaled)(Ensure fillets are of similar thickness for even cooking. If skin is not descaled, carefully scrape with a knife.)
• 3 tbsp Macadamia oil(A high smoke point oil like grapeseed or avocado oil can be substituted.)
• 50g Unsalted butter(Divided use.)
• 1 tsp Lemon myrtle (ground)(Adds a unique citrusy, eucalyptus aroma. If unavailable, a mix of lemon zest and a tiny pinch of dried thyme can be used as a substitute, though the flavour will differ.)
• 4 Finger limes(These provide 'citrus caviar' pearls. If unavailable, segments from 1 regular lime can be used for acidity.)
• 200g Warrigal greens (or baby spinach)(Warrigal greens have a slightly salty, spinach-like flavour. Wash thoroughly as they can be gritty.)
• 1 Lemon(For serving.)
• to taste Sea salt flakes(Kosher salt or flaky sea salt is ideal for seasoning the skin.)
• 1/2 tsp Native pepperberries (crushed)(These have a unique spicy, slightly piney flavour. Freshly cracked black pepper can be substituted.)

👨‍🍳 Instructions

1. 1

   Remove barramundi fillets from the refrigerator at least 20 minutes before cooking. This allows the fish to come to room temperature, ensuring more even cooking. Thoroughly pat the skin dry with paper towels; moisture is the enemy of crispy skin. Using a very sharp knife, lightly score the skin in a crosshatch pattern (about 1-2mm deep), being careful not to cut into the flesh. This helps prevent curling and promotes crisping.

   ⏱️ 20 minutes (resting time)
2. 2

   Season the flesh side of each barramundi fillet generously with ground lemon myrtle, sea salt flakes, and crushed native pepperberries. For the skin side, season only with sea salt flakes. The salt will draw out moisture and help create a crispier texture.

   ⏱️ 2 minutes
3. 3

   Place a heavy-based skillet (cast iron or stainless steel is ideal) over medium-high heat. Allow the pan to become very hot – this is crucial for searing. Add the macadamia oil. The oil should shimmer and appear very fluid, but not smoke heavily. A temperature of around 190°C (375°F) is ideal.

   ⏱️ 3-4 minutes
4. 4

   Carefully place the barramundi fillets into the hot pan, skin-side down. Immediately and gently press down on each fillet with a fish spatula or the back of a spoon for the first 30 seconds. This ensures the entire surface of the skin makes contact with the hot pan, preventing it from curling and promoting even crisping. Do not move the fish after this initial press.

   ⏱️ 30 seconds
5. 5

   Continue to cook the fish, skin-side down, without disturbing it, for 4-5 minutes. Watch the sides of the fillets: you should see the cooked opaque flesh creeping up from the bottom. The skin should be a deep golden brown and visibly crisp. Adjust heat slightly if skin is browning too quickly or too slowly. The goal is for the fish to be about 75% cooked through from the skin side.

   ⏱️ 4-5 minutes
6. 6

   Add the unsalted butter (about 30g) to the pan. As the butter melts and begins to foam, carefully flip the barramundi fillets over onto their flesh side. Cook for just 1-2 minutes more, basting the fish continuously with the foaming butter using a spoon. The fish is done when it is just opaque and flakes easily. Be careful not to overcook, as barramundi can become dry quickly. The internal temperature should reach approximately 55-60°C (130-140°F).

   ⏱️ 1-2 minutes
7. 7

   Remove the fish from the pan and let it rest on a plate, skin-side up, for a couple of minutes. While the fish rests, add the remaining butter (about 20g) to the same pan. Add the warrigal greens (or spinach) and sauté quickly until just wilted, about 1-2 minutes. Season the greens with a pinch of salt. Cut the finger limes in half crosswise and gently squeeze out the tiny, caviar-like pearls into a small bowl.

   ⏱️ 2-3 minutes
8. 8

   To serve, arrange the wilted greens on serving plates. Place a crispy-skinned barramundi fillet on top of the greens. Scatter the finger lime pearls generously over the fish – they will burst with a refreshing citrus flavour. Serve immediately with a wedge of fresh lemon on the side.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensuring the fish skin is completely dry is the single most important step for achieving a crispy texture.
• ✓Resist the temptation to move the fish while it's searing skin-down; this allows the skin to develop a deep, even crisp.
• ✓Finger lime pearls are often referred to as 'citrus caviar' due to their appearance and texture.
• ✓Barramundi, an Aboriginal word meaning 'large-scaled river fish', is prized for its firm, white flesh and mild flavour.

🔄 Variations

• For a smoky flavour, grill the barramundi over medium-high heat until cooked through, basting with butter.
• Serve with a side of native bush tomato chutney for a sweet and tangy contrast.
• Adapt to a Thai-inspired dish by adding a splash of fish sauce and a pinch of chilli flakes to the pan during the final basting stage.

🥗 Nutrition

Per serving