Have you ever heard of the name “barramundi”?
It is actually a popular fish in Australia and Asia, and is gradually becoming more common in Japanese supermarkets and restaurants.
This site provides easy-to-understand information on how to eat barramundi and recipes for it.
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Barramundi dishes
Barramundi is a large carnivorous fish that inhabits the tropical regions of the Indo-Pacific.
This fish, which is also sold as an ornamental fish, is called “akame” in Japan.
This fish, which is said to reach a total length of 2 meters and a weight of 60 kilograms when fully grown, is a white fish.
It is fatty yet mild and has little flavor, making it ideal for grilled dishes.
It is mainly popular in Australia and Southeast Asia.
The History of Barramundi
The spread of barramundi as an edible fish is related to its natural distribution, traditional food culture, and the development of aquaculture technology.
It began thousands of years ago. The Aboriginal people of Australia hunted and fished for food.
Barramundi appeared in indigenous murals and folklore, demonstrating how closely it was connected to daily life.
In the 19th century, barramundi attracted attention among European settlers in Australia.
With its white flesh and mild flavor, it is popular as a high-quality fish alternative to sea bass and sea bream, offering a wide range of cooking possibilities.
It is often used in dishes such as grilled foods, fried foods, and curry, and has become widely used in everything from home cooking to restaurants.
In the 1970s, aquaculture began in Thailand, other parts of Southeast Asia, and Australia.
Barramundi are highly adaptable and grow quickly, making them ideal for aquaculture.
In Australia, aquaculture has been actively promoted since the 1980s.
In the 2000s, many aquaculture farms grew to produce thousands of tons annually.
In 2004, Australis Aquaculture was established in the United States, and barramundi became popular in North America.
Currently, it is highly regarded in the international market as an environmentally friendly farmed fish.
Barramundi recipes
Barramundi is a white fish with a mild flavor, so it can be used in a wide variety of Japanese, Western, and ethnic dishes.
This time, we will introduce representative dishes by genre.
Simple Cooking
Grilled (with lemon and herbs)
The skin is fragrant and crispy, while the inside is plump and juicy. The refreshing flavor of lemon and the aroma of herbs bring out the mild taste of barramundi.
Oven-baked (olive oil & white wine)
The texture is moist, and the richness of olive oil and the subtle acidity of white wine give it an elegant European flavor.
Butter sauté
The aroma and richness of butter envelops the soft sweetness of the fish, creating a rich flavor reminiscent of Western cuisine.
Stewed and steamed dishes
Thai-style curry (green/red)
The smoothness of coconut milk and the spiciness of spices add depth to the mild flavor of balamandi. It goes well with rice, like soup.
Chinese-style steamed fish (ginger and green onion oil)
The refreshing spiciness of ginger and the aroma of green onion oil bring out the umami flavor of the fish, and the fluffy steamed flesh spreads lightly in your mouth.
Tomato stew (Mediterranean style)
The acidity and sweetness of tomatoes combine with the saltiness of olives and capers to create a rich, deep flavor reminiscent of the Mediterranean. Goes well with bread and wine.
Deep-fried food
Fish and chips
The batter is crispy, and the inside is fluffy. Balmandi does not absorb too much oil and has a light texture, giving it a more refined and easier-to-eat impression than cod.
Fried chicken (garlic soy sauce flavor)
Crispy and fragrant on the outside, juicy on the inside. With a strong flavor of garlic and soy sauce, it goes well with rice or as a snack with alcohol.
Salad/Light meal
Ceviche (lime marinade)
The sourness of lime tightens the flesh and gives it a refreshing and light taste. Adding coriander and chili peppers enhances the ethnic flavor.
Fish tacos
The aromatic aroma of grilled barramundi is enhanced by the sourness of salsa and the spiciness of spices, creating a refreshing and punchy flavor.
Cold fish salad (olives & lemon)
The tender meat is combined with the mellow flavor of olive oil and the sourness of lemon to create a light and healthy taste.
Japanese-style arrangement
Teriyaki
The soy sauce–mirin glaze coats the tender meat, making it perfect with rice—ideal for fans of chicken or mackerel teriyaki.
Grilled miso-marinated fish
The richness and aroma of miso add a mellow and deep Japanese flavor. Similar to Saikyo-yaki.
Simmered dish
Simmering in soy sauce, sugar, and mirin creates a sweet and savory flavor. The flesh becomes plump, creating a comforting, home-style taste.
Points
Barramundi has a texture and flavor similar to sea bass, so it can be used as a substitute in most sea bass dishes.
How to make a Barramundi grill
Ingredients (for 2 people)
- Barramundi fillets … 2 pieces
- Olive oil ... 2 tablespoons
- Lemon ... 1 (half sliced, half squeezed)
- Dill and Italian parsley ... appropriate amount
- Garlic (minced) ... 1 clove
- Salt ... 1/2 teaspoon
- Black pepper ... a pinch
Preparation
Remove moisture from fish
- Lightly press the barramundi fillets with kitchen paper to remove moisture.
- This will make the skin crispy when baked.
Season
- Sprinkle lightly with salt on both sides and leave for about 10 minutes (excess moisture will be released).
- Wipe off any moisture again with paper towels, then sprinkle with olive oil, garlic, and black pepper.
How to cook (using a grill pan or frying pan)
- Heat a frying pan over medium heat and lightly coat with olive oil.
- Place the fish skin-side down, press lightly with a spatula to flatten, and fry until the skin is crispy.
- Approximate cooking time: 4-5 minutes for the skin side, 3-4 minutes for the flesh side.
- Turn it over, place lemon slices and herbs on top, cover, and steam bake.
- If you stick a bamboo skewer into it and clear juice comes out, it means it is cooked through.
Finishing
Arrange on a plate, squeeze lemon juice on top, and sprinkle with chopped herbs.
A dash of olive oil will enhance the aroma and luster.
Variation
Asian style
Add nam pla, lime, and coriander.
Mediterranean style
Bake with olives, tomatoes, and capers.
Barbecue
Wrap in aluminum foil and steam-roast over charcoal with herbs and vegetables.
Side dish to go with
- Grilled vegetables (zucchini, bell peppers, eggplant, etc.)
- Garlic rice and couscous
- Simple salad
Points
In Japan, you can use Suzuki or Tai as substitutes, so if they are hard to find, we recommend using similar fish.
Summary
Barramundi is now popular around the world due to its ecology and taste.
There is a wide variety of dishes available, and there are many ways to bring out the best flavors.
I like white fish, so I would like to try the grilled fish I introduced this time, as well as fried fish.
I would be delighted if anyone reading this article became even slightly interested in barramundi cuisine.
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