Cured Barramundi with Macadamia & Ginger
The word “Barramundi” is an aboriginal word that translates to large scale river fish and has stemmed from a rich history in Aboriginal culture going all the way back to dreamtime where it is said to represent a story of forbidden love. In recent times, it has garnered much attention due to its popularity amongst keen fisherman and cooks the world over.
Beyond its cultural history and famed versatility in the kitchen, this is one fish that has more to it then what meets the eye… or the plate, let me elaborate.
Barramundi can live entirely in fresh or salt water however these catadromous fish must return to the ocean to spawn where they are all born male. Barramundi fish only develop into females when they are around three or four years of age.
Scientific facts aside this great table fish can pair beautifully with almost any flavour and cuisine making it a versatile alternative to other seafood’s that have been overfished or contaminated with pollutants. Packed full of omega-3 fatty acids, yet low in fat, Barramundi has grown in popularity as a healthy, sustainable alternative to other common choices of seafood.
Whether you are roasting, pan frying, eating raw or poaching – Barramundi can do it all, and best of all, if you are asking for Australian Barramundi you are supporting our local sustainable business.
I have shared with you a favourite recipe of mine which I adapted from the Fijian dish “Kakoda” where the fish is cured in lemon juice and served with delicate macadamia milk and zesty ginger.
200g Barramundi fillet, skin off
50ml lemon juice
1 tsp fresh ginger, finely grated
60ml macadamia milk
1 tbsp. chives, finely chopped
1/2 tomato, seeds removed and finely chopped
salt to taste
2 tsp extra virgin olive oil
Start this recipe the night before.
On a clean chopping board using a sharp knife finely dice the barramundi fillet into 4mm cubes and place into a non-reactive bowl, add the lemon juice and ginger and mix the ingredients together before covering in cling film and placing into your fridge for at least 8 hours, overnight is best.
Just before you are ready to serve your barramundi, remove it from the fridge and discard the cling film and transfer the contents to a small mixing bowl. Add the macadamia milk along with the tomato and chives (reserving some for garnish) and mix well to combine. Adjust seasoning to taste with sea salt at this stage.
Transfer the barramundi mix to a serving bowl and garnish with chives and a drizzling of olive oil. An optional garnish would be to freshly shave macadamia nuts over the top however, not essential.