Chef-tested recipe
Barramundi is one of Australia’s most recognisable food fish, particularly in the tropical north. Its white flesh is mild, moist and firm enough for pan-searing, grilling or roasting.
This is a contemporary Australian recipe rather than one single historical regional preparation. It combines barramundi with food-grade bush tomato powder and lemon myrtle.
Bush tomato adds earthy and slightly caramelised notes, while lemon myrtle contributes an intense citrus aroma. From a chef’s perspective, both ingredients should be used carefully so they support the fish instead of overwhelming it.
The most important technique is crisping the skin while keeping the flesh moist.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Drying Time
- 2 minutes
- Total Time
- 32 minutes
- Cuisine
- Contemporary Australian
- Course
- Main Course
- Cooking Method
- Pan-Searing, Butter-Basting
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Digital kitchen scalepaid link
- Chef’s knifepaid link
- Chopping boardpaid link
- Fish tweezerspaid link
- Clean kitchen paperpaid link
- Small mixing bowlpaid link
- Large heavy-based frying panpaid link
- Fish spatulapaid link
- Heat-resistant spoonpaid link
- Citrus juicerpaid link
- Instant-read thermometerpaid link
- Warm serving platespaid link
Ingredients
- Barramundi
- Skin-on barramundi fillets, approximately 180 g each — 720 g
- Fine sea saltpaid link — 7 g
- Coarsely ground black pepper — 2 g
- Commercially prepared food-grade bush tomato powder — 8 g
- Ground lemon myrtle — 2 g
- Olive oil — 30 ml Shop paid link
- Garlic-Lemon Butter
- Unsalted butter — 50 g
- Garlic, finely minced — 12 g
- Fresh lemon juice — 30 ml
- Water — 30 ml
- Fine sea saltpaid link — 1 g
For Finishing
- Fresh lemon wedges — 160 g
- Fresh parsley, finely chopped — 15 g
- Finger lime pearls — 40 g, optional
Preparation Overview
Remove the barramundi from the chiller approximately 15 minutes before cooking.
Check each fillet for pin bones and remove them with clean fish tweezers.
Dry the skin thoroughly for 5 minutes using clean kitchen paper.
Lightly score the skin without cutting deeply into the flesh.
Mix the bush tomato, lemon myrtle, salt and black pepper before heating the pan.
Prepare the garlic, butter, water and lemon juice in advance because the sauce cooks quickly.
Method
Dry and score the fish Pat each barramundi fillet completely dry. Place the fish skin-side up. Make shallow cuts across the skin at approximately 20 mm intervals. Cut only through the skin and avoid cutting deeply into the flesh. Prepare the native seasoning Combine the sea salt, black pepper, bush tomato powder and lemon myrtle. Season the flesh side evenly. Apply only a very light amount to the skin because powdered spices can burn against the hot pan. Heat the pan Place a large heavy-based frying pan over medium-high heat. Add the olive oil. Heat until the oil is shimmering but not smoking. Crisp the skin Place the barramundi into the pan skin-side down. Press each fillet gently with a fish spatula for the first 30 seconds to prevent curling. Cook without moving for 5–7 minutes. The skin should become golden and crisp. The fish should appear cooked approximately three-quarters of the way up the sides. Turn the fish Turn each fillet carefully. Cook the flesh side for 1–2 minutes. Reduce the heat to medium-low. Add the butter and garlic Add the butter and minced garlic. Allow the butter to melt and foam. Tilt the pan and spoon the foaming garlic butter over the fish for approximately 1 minute. Do not allow the garlic or butter solids to burn. Finish the sauce Add the lemon juice, water and remaining sea salt. Swirl the pan gently. Continue spooning the sauce over the fish for another 30–60 seconds. The sauce should become lightly emulsified and glossy. Check the fish Press the thickest section gently. The flesh should separate into moist flakes without appearing dry. Remove the fish from the pan before it overcooks. Rest and serve Transfer the fillets to warm plates with the skin facing upward. Rest for 2 minutes. Spoon the garlic-lemon butter around the fish rather than over the crisp skin. Finish with parsley, optional finger lime pearls and lemon wedges.
Beginner Technique Notes
Dry fish skin is essential for crisping.
Use a heavy frying pan that maintains an even temperature.
Do not place the fish into cold oil.
Press the fish only during the first 30 seconds.
Cook the fish mainly on the skin side to protect the flesh.
Use lemon myrtle carefully because its citrus aroma is very concentrated.
Do not cover the crisp skin with sauce before serving.
Tips and Variations
Chef Tip: Leave the fillets undisturbed while the skin cooks. Moving them too early can tear the skin.
Grilled Version: Brush the fish with olive oil and cook skin-side down over a clean grill.
Oven-Finished Version: Sear the skin, turn the fish and finish it in a 180°C oven for 3–5 minutes.
Finger Lime Version: Finish each plate with fresh finger lime pearls.
Macadamia Version: Garnish with 60 g roasted crushed macadamias.
Dairy-Free Version: Replace the butter with 45 ml extra-virgin olive oil.
Without Bush Tomato: Omit it and prepare the fish with lemon myrtle, salt and black pepper.
Skinless Version: Sear the presentation side first and reduce the cooking time.
Serving Ideas
Best served with
- Roasted sweet potatoes
- Charred corn
- Grilled asparagus
- Steamed green beans
- Warrigal greens
- Sautéed spinach
- Brown rice
- Native-grain pilaf
- Roasted pumpkin
- Finger lime
- Fresh lemon wedges
- Cucumber and herb salad
- Macadamia and herb salad
Storage
Refrigeration: Store cooked barramundi in a covered container for up to 2 days.
Freezing: Freezing cooked barramundi is not recommended because the fish can become dry and the skin loses its crispness.
Reheating: Reheat gently in a 160°C oven until just hot.
Make Ahead: Mix the native seasoning up to one week ahead and store it in an airtight container.
Raw Fish Storage: Keep raw barramundi refrigerated and follow the supplier’s use-by date.
Nutritional Value
Nutrition values are estimates and may vary depending on fillet size, butter absorption, seasoning and optional garnishes.
Allergen Notes
Contains fish.
Contains dairy from butter.
Contains tree nuts when served with optional macadamias.
Naturally gluten-free when all seasonings are certified gluten-free.
Naturally egg-free.
Naturally soy-free when prepared with the listed ingredients.
Use commercially prepared food-grade bush tomato and lemon myrtle from a reputable culinary supplier.
Frequently Asked Questions
What does barramundi taste like?
Barramundi has mild, slightly buttery white flesh with a firm but tender texture.
What is bush tomato?
Bush tomato is the culinary name used for selected native Australian desert fruits. Use commercially prepared food-grade bush tomato powder.
What does bush tomato taste like?
It has an earthy, savoury and slightly caramelised flavour.
What is lemon myrtle?
Lemon myrtle is an Australian native plant with an intense natural citrus aroma. Ground dried leaves are used as a culinary seasoning.
Can I use lemon zest instead of lemon myrtle?
Yes. Use approximately 4 g finely grated lemon zest, although the aroma will be different.
Why is my barramundi skin not crispy?
The skin may have been wet, the pan may not have been hot enough, or the fish may have been moved too early.
Can I use skinless barramundi?
Yes. Reduce the cooking time and sear the presentation side first.
Can I cook frozen barramundi?
Thaw it completely in the refrigerator and dry it thoroughly before cooking.
How do I know when barramundi is cooked?
The flesh should be opaque and separate into moist flakes when gently pressed.
Can I prepare the sauce without butter?
Yes. Use extra-virgin olive oil for a dairy-free variation.
