Steamed, pan-fried, roasted or baked: versatility is one of barramundi’s golden virtues, meaning there’s no best way to eat barramundi. Its sweet, forgiving flesh can hold its own as the primary protein on a plate, or work as a team player in curries, stews and salads.
We have recipes for barramundi fillet pan-fried in a lemon butter sauce, delicious coconut dhal with barramundi, Italian-style fish dishes with punchy garlic, and our version of fancy fish and chips with baked barramundi with smashed potatoes.
Here are our best barramundi recipes to have on repeat.
Barramundi with Grenobloise sauce and colcannon
Roast barramundi with kale, fennel and broccoli slaw
Crisp fish, green mango and roast coconut salad
Pendolino’s spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)
Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens
Coconut-poached barramundi with pumpkin and snake beans
Pan-fried barramundi with eggplant and miso purée
Roast barramundi with kipfler potatoes and celeriac
Wild barramundi, cavolo nero and spanner crab
Christine Manfield’s spiced barramundi with tomato-chilli pickle
Son in Law’s crisp barramundi fillets with roasted chilli, mint and coriander
Barbecued barramundi with macadamia romesco
Barramundi with braised green beans, dill and mint
Baked barramundi with pepperleaf mayonnaise
