Meal Ideas

Baked Mainstream Barramundi and Couscous

Baked Mainstream Barramundi and Couscous

Ingredients (serves 4)

  • 2 bunches Broccolini
  • 300g (1½ cups) Couscous
  • 3 Lemons
  • 2 tablespoons Baby Capers
  • 500ml (2 cups) Fish Stock
  • 4 x 200g pieces of Mainstream Barramundi Fillet, pin boned and skinned
  • ¼ bunch Dill
  • ¼ bunch Flat-Leaf Parsley

Method

  1. Heat oven to 200 degrees Celsius.
  2. Place 4 x 40cm foil sheets on a work surface, then top with the same size baking paper.
  3. Fold one stack in half width wise, fold short ends over 2cm, then fold again to seal the edges tightly. Repeat this with remaining foil and baking paper sheets.
  4. Trim broccolini, and then cut in to 4cm florets. Set these aside.
  5. Place the fish stock in a saucepan over high heat bringing to boil and then remove from heat.
  6. Spoon couscous mixture, broccolini and capers in to the folded foil and baking paper and then place on 2 oven trays.
  7. Carefully pour ½ cup of hot stock in to each parcel.

 


 

Beer Battered Mainstream Barramundi with Horseradish Mayo

Beer-battered-barra

Ingredients (serves 4)

  • 1/2 cup of light sour cream
  • 1/4 cup of whole egg mayonnaise
  • 2 tablespoons horseradish
  • 1 teaspoon of finely grated lemon zest
  • 1 tablespoons of finely chopped fresh parsley
  • 750g of Mainstream Barramundi fillets
  • 1 ¼ cups of plain flour
  • 1 egg yolk
  • 375ml of beer
  • Vegetable oil (for deep frying)
  • Rocket salad (to serve)
  • Lemon wedges (to serve)

Method

  1. Combine the sour cream, mayonnaise, horseradish, lemon zest and parsley in a bowl and set aside.
  2. Cut the Mainstream Barramundi in to bite sized pieces and toss in 1/4 cup of flour.
  3. Whisk the egg yolk and beer together until well combined.
  4. Sift the remaining flour over the egg mixture and whisk to form a smooth batter.
  5. Dip the fish in to the batter and allow the excess to drip away.
  6. Deep fry the fish bites in batches until golden.
  7. Serve the fish with rocket salad and lemon wedges.
  8. Divide fish among parcels and fold over openings to seal tightly. Bake for 15 minutes and then rest for 5 minutes.
  9. While the parcels are baking, roughly chop herbs and cut remaining 2 lemons in to cheeks.
  10. Place parcels on plates and using scissors, carefully cut open. Scatter herbs over fish and serve with lemon cheeks.

 


 

Mainstream Barramundi Parcels

Ingredients (serves 4)

  • 6 potatoes, cut into 1/2cm-thick slices
  • 2 Mainstream Barramundi fillets, about 300grams in size, halved crossways
  • Freshly ground pepper
  • 2 lemons, rind grated, juiced
  • 4 kalamata olives, pitted and chopped
  • 3 shallots, trimmed and chopped
  • 1/2 cup of fresh continental parsley
  • 1/3 cup of mayonnaise
  • 100g pkt baby spinach leaves

Method

  1. Preheat oven to 200°C.  Prepare 4 x 30cm lengths of baking paper.  Divide the potato among the paper strips, placing the potato in three rows down the centre.  Top with the fish and season with pepper.  Sprinkle half of the lemon rind over the fish.
  2. Combine olives, shallots and parsley.  Spoon over the fish.  Fold the two long sides together and tuck ends under to form a neat parcel.  Place parcels on a baking tray and bake for 30 minutes.
  3. Meanwhile, combine the mayonnaise and the remaining lemon rind.
  4. Divide the spinach leaves among serving plates and squeeze with a little lemon juice.  Top with the potatoes and Mainstream Barramundi.  Serve with lemon mayonnaise.

 


 

Pancetta Wrapped Mainstream Barramundi

Ingredients (Serves 4)

  • 2 large lemons
  • 100g butter
  • 1 tablespoon capers, roughly chopped
  • 3/4 cup finely-chopped chives
  • 1kg of Mainstream Barramundi fillets cut into 12 pieces
  • 12 thin slices pancetta
  • 120g mixed salad leaves

Method

  1. Grate rind and juice 1 lemon.  Cut remaining lemon into wedges and set aside.  Combine grated lemon rind, butter, capers and chives together in a bowl.  Season fish fillets with salt and pepper.  Spread chive butter over both sides fish.  Wrap 1 piece pancetta around centre of each piece of fish.
  2. Heat a large, heavy-based, non-stick frying pan over medium-high heat.  Cook fish, in batches, for 2 to 3 minutes on each side or until just cooked through.  Transfer to a plate and cover with foil to keep warm.
  3. Place salad leaves and 1/4 cup lemon juice in a bowl.  Season with salt and pepper.  Toss to combine.  Serve fish with salad leaves and lemon wedges.

 


 

Mainstream Barramundi Burgers with Tartare Sauce

Ingredients (serves 4)

  • 4 x 100g Mainstream Barramundi fillets
  • 1/3 cup (50g) of plain flour
  • 1 egg, lightly beaten
  • 2/3 cup (50g) dry breadcrumbs
  • 1/3 cup (80ml) olive oil
  • 4 bread rolls
  • Watercress sprigs, sliced tomato and sliced avocado
  • Tartare sauce
  • 1 cup (300g) of whole-egg mayonnaise
  • 2 tbs lemon juice and lemon wedges
  • 2 tbs chopped cornichons
  • 1 tbs chopped capers
  • 1 tbs chopped flat-leaf parsley
  • 1/2 tsp Dijon mustard

Method

  1. Season the fish fillets with salt and pepper.  Coat in the flour, then dip in the egg and then into the breadcrumbs.  Place on a plate and chill for at least 30 minutes.
  2. Heat the olive oil in a deep heavy-based frypan over medium heat.  In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through.  Drain on paper towel.
  3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.
  4. Spread a tartare onto bun bases, then top with watercress, tomato, avocado and fish.  Dollop with a little more tartare and place bun lids on top.  Serve with lemon.

 


 

Almond Crusted Mainstream Barramundi

Ingredients (serves 4)

  • 1/2 cup (130g) Greek-style yoghurt
  • 2 tsp curry powder
  • Salt & freshly ground pepper
  • 100g flaked almonds, roughly chopped
  • 2 (approximately 500g) Mainstream Barramundi cut crossways into 3cm pieces
  • Olive oil spray
  • 2 bunches English spinach, trimmed
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 1 small fresh red chilli, finely chopped
  • 1 tsp grated fresh ginger
  • 1/2 cup (45g) desiccated coconut

Method

  1. Preheat oven to 200°C.  Line a baking tray with non-stick baking paper.  On a plate, combine the yoghurt and curry powder.  Season with salt and pepper.
  2. Place the almonds on a separate plate.  Dip each Mainstream Barramundi piece in the yoghurt to coat evenly.  Then dip one side of the fish pieces into the almonds.  Place the fish on the tray, almond-side up.  Spray lightly with olive oil.  Bake for 10 minutes or until the fish flakes with a fork.
  3. Place the spinach leaves into a large heatproof bowl.  Pour over boiling water and set aside for 30 seconds.  Drain and refresh under cold running water.  Drain the spinach and squeeze gently to remove any excess water.
  4. Heat the oil in a non-stick frying pan over a medium heat.  Add the garlic, chilli and ginger and cook for 1 minute.  Add the coconut and cook stirring for about 3 minutes or until the coconut is just toasted.  Season with salt and pepper.
  5. Toss the coconut mixture through the spinach.  Serve with the Mainstream Barramundi.

 


 

Sweet & Sour Mainstream Barramundi

Ingredients (serves 4)

  • 2 tbs vegetable oil
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2 carrots, peeled and cut into matchsticks
  • 1 red capsicum, halved, seeded and thinly sliced
  • 1 bunch shallots, trimmed, cut into 6cm lengths
  • 80ml (1/3 cup) rice wine vinegar
  • 160ml (2/3 cup) pineapple juice
  • 1 tbs soy sauce
  • 1 1/2 tbs white sugar
  • 2 tsp cornflour
  • 300g Mainstream Barramundi Portions, thawed, cut into 1.5cm pieces
  • Steamed rice

Method

  1. Heat the oil in a wok over medium-high heat.  Stir-fry the garlic and ginger for 30 seconds or until aromatic.  Add the carrot, capsicum and shallot, and stir-fry for 3 minutes or until tender crisp.
  2. Combine the vinegar, pineapple juice, soy sauce, sugar and cornflour in a small bowl.
  3. Add to the wok and bring to the boil.
  4. Add the fish.  Stir-fry for 2-3 minutes or until fish is just cooked through and flakes when tested with a fork.  Divide the rice and fish mixture among serving dishes.

 


 

Great Australian Mainstream Barramundi

Ingredients (serves 2)

  • 2 (about 180g each, 1.5cm thick) Mainstream Barramundi fillets
  • Plain flour, to dust
  • 2 tbs sambal oelek
  • 2 tbs fresh lime juice
  • 2 tbs water
  • 1 tbs soy sauce
  • 1 tbs chopped fresh coriander
  • 1 tbs canola oil
  • Steamed rice
  • Baby spinach leaves
  • Lime wedges

Method

  1. Cut the fish into thin slices.  Place the flour in a medium bowl.  Add the fish and toss to coat.  Shake off any excess flour.
  2. Place the sambal oelek, lime juice, water, soy sauce and coriander in a medium bowl and stir to combine.
  3. Heat the oil in a medium frying pan over high heat.  Add the fish and cook for 1 minute each side or until golden brown.  Add the sambal oelek mixture and cook, covered, for 3 minutes or until fish flakes when tested with a fork.