Recipe: Frank Camorra goes the whole way with barramundi

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This was published 8 years ago

Recipe: Frank Camorra goes the whole way with barramundi

 Wrap up a barramundi for a quick and easy baked dinner.

By Frank Camorra

Barramundi are delicious, fascinating fish. They live in fresh and saltwater, change from male to female once they reach a certain size and eat almost anything. Part of the sea perch family, they are related to the Nile perch and are fantastic cooked whole.

Asian grocers sell banana leaves. If you have trouble keeping the fish wrapped, secure the leaves with an extra layer of foil. When the fish comes out of the oven, let it rest for 10 minutes before unwrapping it, to make sure it's cooked through.

Barramundi in banana leaf.

Barramundi in banana leaf.Credit: Marcel Aucar

Barramundi baked in banana leaf

6 large banana leaves, or enough to wrap the fish easily

1 whole barramundi, about 3 kg, scaled, cleaned, fins removed

¼ bunch coriander, chopped

¼ bunch flat-leaf parsley, chopped

2 sprigs thyme, leaves chopped

1 long red chilli, finely chopped

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2 garlic cloves, minced

100ml olive oil

Dressing

Juice and finely grated zest of 2 limes

1 tbsp fish sauce

1 tsp soy sauce

50g brown sugar

2 long red chillies, seeded and finely chopped

2 garlic cloves, finely chopped

1 golden shallot, finely chopped

6 coriander roots, washed and minced

1 spring onion, finely chopped

Preheat oven to 170C. Place half the banana leaves on a work surface and lay the fish on top. Season the fish with salt and pepper and rub it in well, then scatter over herbs, chilli and garlic and massage into the skin and cavity. Pour the olive oil all over the fish, then place the remaining banana leaves on top and wrap the fish securely. Place in a large roasting pan and bake for 40 minutes or until just cooked through. For the dressing, mix the lime juice, fish sauce, soy sauce and sugar in a bowl and stir to dissolve the sugar. Add the remaining ingredients, season and mix well. Remove the fish from the oven and carefully lift it out of the roasting tray and onto a serving platter. Unwrap the fish, then pour over the dressing and serve.

Serves 4 (pictured)

Zucchini and pine nut salad

1½ tbsp pine nuts

1½ tbsp currants

3 medium zucchini, cut lengthwise into 3mm slices

pinch salt

1 tbsp lemon juice

4 tbsp extra virgin olive oil

½ lemon, finely zested

10 mint leaves, roughly torn

50g shanklish cheese, crumbled

pinch black Turkish chilli

Toast the pine nuts in a frying pan until golden. Soak the currants in warm water for 10 minutes then drain. Preheat a barbecue or char-grill pan. Gently toss the zucchini with the salt, lemon juice and half the olive oil. Grill the zucchini strips for 1 minute on each side until they are lightly grill-marked and wilted but not overcooked. To serve, toss the zucchini with the lemon zest, pine nuts, currants and remaining olive oil. Arrange on a serving plate, scatter with the mint, shanklish and Turkish chilli and serve at room temperature.

Serves 4

TIP

I prefer not to put the zucchini salad in the fridge, it dulls the flavour.

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