Fast Recipes

Jerk-rubbed barramundi with dirty rice

Cooking a whole fish can be intimidating. But we've taken all of the guesswork out to make this flavour-packed dish your new weeknight favourite.
Whole barramundi with "dirty" rice.

Photo: Chris Court

Chris Court
4 - 6

The beauty of this jerk rub is in its versatility – we’ve used it to cover every nook and cranny of a beautifully fresh whole snapper, but it works well with any protein; especially chicken and pork. Make a large batch ahead of time and keep in an airtight jar for an easy and flavour-packed dinner.



1.Preheat oven to 240˚C. For jerk rub, combine half the oil, half allspice, half Cajun spice blend, coriander, thyme, cayenne pepper and sugar in a bowl and season. Stuff cavity of barramundi with lemon slices and one sprig bay and rub marinade over fish; set aside to marinate while you make rice.
2.Meanwhile, heat remaining oil in a large heavy-based frying pan over high heat. Add okra and cook, tossing until just blistered (6 minutes); season to taste. Remove from pan, set aside and keep warm. Add celery and onion to pan, and cook, stirring occasionally, until softened (4 minutes). Add rice, chilli, remaining allspice and Cajun spice blend, remaining bay and stir to coat.
3.Add stock and bring to a simmer. Reduce heat to low, and simmer, stirring occasionally, until rice is tender (15 minutes). Add spring onions with okra, season to taste and stir to combine.
4.Meanwhile, roast barramundi, until blistered and flesh is just cooked through at the bone (15 minutes); rest for 5 minutes before serving. Serve with rice and lemon wedges.

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