I use a cake tester or one of these little skewers. Barramundi rarely made an appearance in the UK, due to the logistics and the expense of transporting it across the globe. After a gourmet meal you can plate up in 30 minutes? Now, if I say tandoori, you're probably thinking of a paste. Then you're going to turn it over and you're going to cook the other side as well. You add the grated beetroot, which is right here. Find a store nearby based on your location, 1/2 tsp each chilli powder, ground coriander, ground cumin, ground ginger and ground turmeric, 4 Coles Australian Ocean Barramundi Skin-On Portions, skin removed, 2 beetroot (about 150g each), peeled, coarsely grated (about 2 cups), 1/2 cup each coarsely chopped mint and coriander, 1/2 cup (140g) plain whole-milk Greek-style yoghurt, © Copyright Coles Supermarkets Australia Pty Ltd. As with any whole fish there are some friendly methods, and it’s now available in Add some sea salt. KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too. Fillets can be simply pan-fried or grilled. Right there into the centre. Think about those spices that we put on. Add the oil and barramundi and cook for 4 mins each side or until the barramundi is browned and cooked through. The beetroot gives it a really lovely crunch. All you're gonna do is take three teaspoons of paprika and pop that into a small bowl. And you won't get that beautiful, even crust that you're looking for. … Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. key indicators to check when buying. It's kind of a bit similar to cooking a piece of salmon because it's a nice easy one to turn over. So, once the oil is hot, you add the barramundi. Once it's had those three or four minutes on each side, then you're going to check that it's cooked through and remove it from the heat. A successful aquaculture Good Food DealReceive a free Graze box delivered straight to your door. Again, it's fine to whip this up the day before. If they look brown – or worse, grey You're thinking if I was there, I'd be turning that fish. The thing I love about barramundi is it's quite a firm-fleshed fish. In a small bowl stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt. 1. It's a freshwater fish, is popular due to its firm white flesh and sweet, buttery flavour. And we are done. OK, once you've got a nice, even sprinkle all over the barramundi, it's time to cook it. venture in the New Forest has been If you mess around too much while you're starting to cook the fish, what can start to happen is it can start to break apart. Once the barramundi's had about four minutes on either side, just check that it's cooked through. And that's it. Curtis Stone shows us how to plate up a delicious tandoori barramundi with beetroot relish. To plate up, it's really, really simple. One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish, these are simply lovely, moist and really sweet – well worth leaving the head on for! And then you let that move around the pan just like that. Now, if you want to get ahead, you can make this the day before and you can store it in the fridge. Barramundi. not coming loose. Step 2 In a small pot, add rinsed rice and 2.5 cups of water over medium-high heat. Popular in Australia and the Far East, Barramundi has now come to Britain, so give it a go. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. Heat a large non-stick frying pan over medium heat. Spoon the yoghurt vinaigrette evenly over serving plates. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Time to turn it over. I'm going to show you a little trick on how to add extra flavour to your fish with a tandoori spice rub and then finish it off with a beautiful, zesty relish made with fresh beetroot and lots of fresh herbs. In a small saucepan over medium heat melt the butter with the garlic and parsley. It genuinely takes a good three or four minutes to get that colour and to get that beautiful crust underneath. About a tablespoon. Then you want to get half a teaspoon each of chilli powder, the ground cumin, the ground coriander and then ginger and turmeric. It's really that simple. Barramundi is an Aboriginal word meaning ‘large-scaled river fish’. producing barramundi over the past Now, when I'm cooking fish, I either like to use a non-stick pan or a pan that I've preheated to, like, a medium high heat. The smell that's in this kitchen right now is unbelievable. Arrange the barramundi over the vinaigrette and top with the beetroot-coconut relish. You've just got to wait. I'm also going to serve my barramundi with a creamy yoghurt vinaigrette to cut through the spice. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are garlic and wild mushrooms. But this recipe you're going to be making a spice mix and it's super simple. For the finishing touch,some fresh coriander and mint. Lay the barramundi right there in the middle of the plate and then just pick up some of that gorgeous beetroot relish. Sprinkle the spice mix evenly over both sides of the barramundi.