Archive for the ‘Fish – Barramundi’ Category
Barramundi with Lemon Butter
December 6, 2016 Lee
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Barramundi with Lemon Butter

Adapted from an internet recipe.
This is a fast and easy method of cooking not only Barramundi but any whitefish, like Pangasius.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Servings 2 servings

Ingredients
  

  • 2 fillets Barramundi, cut each fillet in half to make 4 pieces
  • olive oil, as needed
  • salt, to taste
  • 2 tablespoons butter
  • 1 clove garlic, smashed and finely minced
  • 2 tablespoons fresh lemon juice
  • ¾ tablespoon dried basil, or 5 fresh basil leaves, minced

Instructions
 

  • Heat a small saucepan over medium heat and cook the garlic in the butter for about 2 minutes until fragrant and golden, then stir in the lemon juice and about ¾ of the basil, add salt to taste, and set aside.
  • Heat a large non stick skillet to medium heat. Pat each piece of fish dry then coat each side with a bit of olive oil. Add the fish to the pan, skin side down and cook for about 3 minutes, the edges should turn golden brown, gently flip each piece over and cook for another 1-2 minutes, the fish should flake easily with a fork.
  • Remove the fish from the pan to plates and spoon the sauce over the fillets and sprinkle the remaining basil on top. Enjoy.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold in open markets by the kilo and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi
Baked Chili Barramundi
November 25, 2016 Lee
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Baked Chili Barramundi

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings

Equipment

  • Oven
  • Parchment Paper
  • Baking Sheet

Ingredients
  

  • 1 whole Barramundi, these are called Giant Sea Perch in Tesco
  • chili paste, mild or hot is up to you
  • red bell pepper, cut into rings
  • yellow bell pepper, cut into rings
  • salt and pepper, to taste
  • spring onions, chopped, for garnish
  • parchment paper

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch.
  • Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  • One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! There is no pin bones. Yes, you can eat the skin. This photo is two fillets, skin on, no ribs, ready for cooking.
  • After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer. Take each fillet and cut in half so you have two large pieces from each fillet, this reduces the chance of the fillet breaking when you serve.
  • Preheat your oven to 200° C (400° F), get out a baking sheet.
  • Slice up some of the bell pepper into rings and then lay out some parchment paper, use one sheet per fillet (two pieces). On one side of each paper, place the two pieces from one fillet, skin side down, season with salt and pepper to your liking then spread on some chili paste, how much you want to use is up to you. After the paste, lay some bell pepper over each piece of fish, alternating red and yellow. Then fold the paper over the pieces and fold the edges together to seal the fillet in a pouch. Gently place this on a baking sheet and repeat for the other pieces.
  • Bake for 20-25 minutes, remove from the oven and open one packet to check doneness, fish should easily flake with a fork. Open the packets and gently lift the fillet pieces out with a spatula and plate. Serve with rice or potato salad or even fried potatoes and a vegetable.

Notes

Barramundi costs around 96 Baht, this is per fish, not per kilo, the price fluctuates as well. For 2 servings from one fish, this is about $1.41 per serving, overall not bad for an excellent tasting fish, and a quickly assembled meal.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi
Pan Fried Barramundi Fillets
April 24, 2016 Lee
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Pan Fried Barramundi Fillets

Lee
Only my opinion, but I like pan fried fish the best. This is as basic as it gets with this recipe, just 1 fish, some flour, and a pan with hot oil. This recipe goes from whole fish to fillets, to pan fried, nothing easier. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 whole Barramundi, you can find these in Tesco called Giant Sea Perch
  • all purpose flour, as needed
  • cooking oil
  • salt and pepper, to taste
  • tartar sauce, as needed, for serving, Shortcut

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch or you can buy in most open markets.
  • Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  • One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! This photo is two fillets ready for cooking.
  • After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer.
  • Heat the oil of your choice in a large heavy pan, you do not need it smoking, just hot. If your oil is not hot, it goes right into the fish.
  • Place some flour on a plate, a couple of spoonfuls, coat the fillets in the flour. Place each fillet in the oil, season with salt and pepper to your liking. When the fillet starts to get golden brown around the edges (should only take 4-5 minutes) then carefully flip the fillet and cook the other side also until that is golden brown.
  • Remove from the pan and put on a plate, add a side or two of your choosing, and enjoy.

Notes

One Barramundi, in Tesco, costs 102 Baht, this is per fish, not per kilo, two servings is about $1.50 per meal, which is reasonable.
If you can find this fish in an open market, the vendor will be happy to fillet for you for free.
Shortcut: Tartar Sauce.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi