Overclockers Australia Forums

OCAU News - Wiki - QuickLinks - Pix - Sponsors  

Go Back   Overclockers Australia Forums > Other Topics > Geek Food

Notices


Sign up for a free OCAU account and this ad will go away!
Search our forums with Google:
Reply
 
Thread Tools
Old 20th March 2008, 8:28 PM   #1
kuruptz Thread Starter
Member
 
kuruptz's Avatar
 
Join Date: Jan 2006
Location: Glenfield, NSW
Posts: 1,505
Default Good Recipe for barramundi? and how to cook it nicely?

Hey guys,

I have no idea when it comes to fish.

Whats a good recipe for barramundi? I have 3 barramundi fillets.

Also how do i cook barramundi nicely? quickly colour both sides then in the oven for 5 minutes?

Have no idea how to cook fish nicely.

THANKS.
kuruptz is offline   Reply With Quote

Join OCAU to remove this ad!
Old 20th March 2008, 10:49 PM   #2
kuruptz Thread Starter
Member
 
kuruptz's Avatar
 
Join Date: Jan 2006
Location: Glenfield, NSW
Posts: 1,505
Default

No body knows a good recipe?
kuruptz is offline   Reply With Quote
Old 20th March 2008, 11:32 PM   #3
barclayton
Member
 
Join Date: Mar 2002
Posts: 98
Default

google does.
barclayton is offline   Reply With Quote
Old 20th March 2008, 11:36 PM   #4
doug81
Member
 
doug81's Avatar
 
Join Date: Jul 2005
Location: South Yarra, VIC
Posts: 4,094
Default

Keep it simple. salt & pepper on the skin, then skin-side down on a med-hot frypan.
Give it about 3 minutes and put some lemon slices on top and stick it under a grill until the lemons start to brown. transfer the fillets to a plate and then put a tablespoon of butter in the hot pan, and a splash of white wine to deglaze. add chopped parsley to the sauce as your about to pour it on the fish.
__________________
Get Telco Training @ Milcom
Over 50 Successful OCAU Trades

Free airport lounge entry courtesy of OCAU members
Quote:
Originally Posted by Tara Erin View Post
If it's your scrotum, then just keep shaving.
doug81 is offline   Reply With Quote
Old 20th March 2008, 11:37 PM   #5
Amfibius
Member
 
Amfibius's Avatar
 
Join Date: Jan 2002
Location: Melbourne, Victoria
Posts: 6,901
Default

Nice fresh fish should be steamed, or grilled, or cooked in a bag. I have a few ways to do it. Name your skill level and your preferred style (Italian, Chinese, etc) and i'll see if I can accomodate. Also, do you want a sauce?
__________________

-Amfibius
Amfibius is offline   Reply With Quote
Old 21st March 2008, 11:46 AM   #6
kuruptz Thread Starter
Member
 
kuruptz's Avatar
 
Join Date: Jan 2006
Location: Glenfield, NSW
Posts: 1,505
Default

Thanks for the suggestions so far.

I would prefer to grill it, not steam or in a bag.

Skill level is intermediate , I wouldn't mind a sauce but i don't want it to over power the barra, as its a nice fish anyway.

Im Italian so would prefer an Italian style, but if it isnt too much hasle can you please tell me both styles as i will be cooking barra again.

Whats your suggestion ?
kuruptz is offline   Reply With Quote
Old 21st March 2008, 11:57 AM   #7
Jay
Member
 
Jay's Avatar
 
Join Date: Jan 2002
Posts: 2,362
Default

Simply frying barra in oil goes well if it's young enough, however I'll drop a steaming recipe here a bit later on when I have some time.
Jay is offline   Reply With Quote
Old 21st March 2008, 12:18 PM   #8
jruisan
Member
 
Join Date: Aug 2007
Location: Sydney
Posts: 275
Default

Make sure you get a Wild Burramandi.

These are a lot bigger, but taste a hell lot better than farmed.
They don't have the crap in em too.

Baking these is nice.
jruisan is offline   Reply With Quote
Old 21st March 2008, 12:40 PM   #9
Amfibius
Member
 
Amfibius's Avatar
 
Join Date: Jan 2002
Location: Melbourne, Victoria
Posts: 6,901
Default

kuruptz I must say that I am very partial to cooking it French style in a paper bag, paired with a nice lemon and dill sauce. But this hides a lot of the freshness of the fish, so by far the best way is to steam it Cantonese style.

If you want something Italian, I would recommend grilling the fish and serving it with a tomato salsa.

I'm a bit busy now so will post the recipe later
__________________

-Amfibius
Amfibius is offline   Reply With Quote
Old 21st March 2008, 1:00 PM   #10
kuruptz Thread Starter
Member
 
kuruptz's Avatar
 
Join Date: Jan 2006
Location: Glenfield, NSW
Posts: 1,505
Default

Well my fish has already been cooked now, turned out nice

I would like your recipes as they want me to cook fish more often now.

That paper bag one sounds nice, also Cantonese style.
kuruptz is offline   Reply With Quote
Old 21st March 2008, 2:54 PM   #11
salmon
Member
 
salmon's Avatar
 
Join Date: Mar 2006
Location: 2228
Posts: 1,111
Default

In the oven on non stick paper with oil and salt then serve with lemon butter

lemon butter 3 lemons 30 mls of white wine 250g butter

method
boil and reduce 3 lemons and 30 mls of wine then cut 250g butter in cubes add butter take it off the heat and stir in till butter is dissolved and combined

only way to have barramundi imo
__________________
-----------
-Mac Book Pro 13"-Core i7-8GB DDR3 RAM-750GB-
-Canon EOS 650D-Canon EF-S 15-85mm f/3.5-5.6-Canon EF 24-105mm f/4L- Canon EF 70-200mm f/4L-

-----------

Last edited by salmon; 21st March 2008 at 2:58 PM.
salmon is offline   Reply With Quote
Old 21st March 2008, 3:23 PM   #12
MR CHILLED
D'oh!
 
MR CHILLED's Avatar
 
Join Date: Jan 2002
Location: Canadia
Posts: 98,533
Default

Fish with lemon poured on top and some seasonings, wrapped in tin foil, chucked in hole in beach sand with hot rocks = best ever
__________________
The Prime Minister of Australia: "no one can be the suppository of all wisdom''
abbott on the NBN: "We're not against using the internet, errr, for all these things, ah but do we really want to invest $50billion dollars of hard earned tax payers money on what is essentially a video entertainment system."
| Co2 is weightless apparently
MR CHILLED is offline   Reply With Quote
Old 21st March 2008, 7:40 PM   #13
BobsYourUncle
Member
 
Join Date: May 2002
Location: Gold Coast, QLD
Posts: 227
Default

Quote:
Originally Posted by jruisan View Post
Make sure you get a Wild Burramandi.

These are a lot bigger, but taste a hell lot better than farmed.
They don't have the crap in em too.

Baking these is nice.
Quoted for truth. Wild barra is probably my favourite fish, once you've had wild, you won't be able to go back to farmed (well, you might go back once, then realise what a tremendous mistake you've made ). It tastes so good, i just season a little with salt and pepper and shallow fry or grill.
BobsYourUncle is offline   Reply With Quote
Old 21st March 2008, 7:58 PM   #14
Amfibius
Member
 
Amfibius's Avatar
 
Join Date: Jan 2002
Location: Melbourne, Victoria
Posts: 6,901
Default

Well this is a very simple barra with salsa recipe. I also included a recipe for roast waxy potato which goes very well with this dish.

Ingredients
- Barramundi fillets
- Flour
- 3 tomatoes in season (right now it's Roma tomatos)
- 1/2 red onion
- 1/2 lemon
- Coriander leaves, about 4 tbsp
- Pickled Jalapeno peppers
- Extra virgin olive oil
- Lemon Thyme leaves, about 1/2 tsp per fillet

Method
The salsa starts to go off the moment you make it. The lemon needs to be added at the last minute. Do not serve this salsa if it has been sitting around for more than an hour. Well you can, but it won't be as nice.

For the barramundi - start by turning on the grille to preheat it. Dredge the fillets in flour, shake off excess, spray on olive oil. Pan fry briefly to give some colour and immediately remove from the heat. Pick off some thyme leaves and sprinkle liberally on the fish. Season with salt and pepper. Put on a grilling tray but do not put in the grille.

For the salsa - halve the tomatos and scoop out the pulp. Finely dice - you should get 5mm cubes. Dice the onions and jalapeno peppers the same way. Be careful with the peppers - I don't give a quantity because I don't know how spicy you like it. I tend to like mine pretty spicy, so I use about 1 1/2 tbsp of peppers. Toss the cubed veggies together with the coriander and 1 tsp olive oil.

Put the barramundi fillets into the grille for 6-8 minutes depending on the thickness of the fillet.

Now squeeze the lemon juice over the salsa and adjust with salt and pepper. Plate the salsa immediately. By now, the barra should be done. Remove and serve.

Roast Waxy Potato
Use a waxy variety, like Kipfler or Royal Blue. Avoid floury potatos like Desiree. Peel the potato, then boil for 5 minutes. Plunge the potato into cold water. When cool enough to handle, cut deep incisions into it spaced 2mm apart. Do not cut all the way through. Rough up the potato a bit then smear garlic butter all over the surface (if you have duck fat, this is even better). Cook in the oven for 45 minutes at 180deg C.
__________________

-Amfibius
Amfibius is offline   Reply With Quote
Old 22nd March 2008, 11:26 AM   #15
kuruptz Thread Starter
Member
 
kuruptz's Avatar
 
Join Date: Jan 2006
Location: Glenfield, NSW
Posts: 1,505
Default

wow thanks mate, making this tonight!

Still have some barra left


I like it spicy to probably use same amount of jalapenos as you.

THANKS AGAIN!
kuruptz is offline   Reply With Quote
Reply

Bookmarks

Sign up for a free OCAU account and this ad will go away!

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT +10. The time now is 4:03 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd. -
OCAU is not responsible for the content of individual messages posted by others.
Other content copyright Overclockers Australia.
OCAU is hosted by Internode!