Grilled Barramundi

Adapted from an internet recipe.

A basic grilled fish recipe suitable for any whitefish. This can be done with fillets or a whole fish. Whole fish would be preferred for Barramundi and Tub Tim, fillets for Pangasius.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Dish

Servings servings

Equipment

Grill, Charcoal or Gas

Ingredients

2 fillets Barramundi, cut each fillet in half to make 4 pieces, or 1 whole fish
1 tablespoon fresh lemon juice
2 teaspoons olive oil
salt and pepper, to taste
1 bay leaf, omit if using fillets

Instructions

Prepare your grill for medium heat.
If using a whole fish, you will need to scale, gut, and remove the gills, no need to remove any fins or the head. Clean the inside well along the backbone, rinse then pat dry. If using fillets, just rinse and pat dry.
In a small bowl, mix together the lemon juice, olive oil, salt and pepper. Rub the whole fish inside and out or rub on both sides of the fillets with the mixture. If using a whole fish, put the bay leaf inside the fish, omit if using fillets.
Lightly oil the cooking grate and grill a whole fish for 8-10 minutes, flipping halfway through. Fillets will cook faster. When the fish easily flakes with a fork, serve and enjoy.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is 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 fillets and whole Tub Rim would be slightly less. Using a whole fish I would stick to 1 kilo or less for the fish.