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Cooking Barramundi | Recipes for Barramundi or Sea Bass
Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are very versatile when it comes to cooking.



Cooking Barramundi :

Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are very versatile when it comes to cooking. Barramundi is well suited to all methods of cookery because of its moist texture and mild flavour. It is delicious when pan-fried, steamed, chargrilled or barbecued. Best served with leafy green vegetables such as baby bok choy and rocket.  

Buying Barramundi
Wild-caught Barramundis are usually sold in fillets or cutlets. In fillets and cutlets, look for lustrous, firm, moist white-pinkish flesh without any brown markings or oozing water and with a pleasant fresh smell. Farmed baby Barramundis are mostly sold whole, look for firm flesh, which springs back when touched and a pleasant fresh smell.

To Store
Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for 2-3 days or freeze whole fish for up to 6 months, and fillets or cutlets for up to 3 months, below -18ēC.

To Cook
Yield is 45-50%. Barramundi flesh has large flakes, mild flavour, low-medium oiliness depending on the season, moist flesh and medium to firm texture depending on size. Wild-caught Barramundi has only a few large bones, which can easily be removed. Cut large fillets into serving size portions. The centre bone of cutlets can be removed and a filling placed in the cavity. Baby Barramundis are best served whole (scaled, gutted and cleaned) as they are an ideal plate-sized fish. Barramundi skin is fine and can be left on during cooking.

 

Nutritional Information
For every 100 grams raw product
for Barramundi fillet.

Kilojoules -
Cholesterol 45 mg
Sodium -
Total fat (oil) 0.9 g
Saturated fat 43% of total fat
Monounsaturated fat 32% of total fat
Polyunsaturated fat 26% of total fat
Omega-3, EPA 11 mg
Omega-3, DHA 50 mg
Omega-6, AA 57 mg

Barramundi Recipes

Barramundi (Sea Bass) Recipes from How to Cook Fish

Barramundi fillet, fillet of sea bass, barra, barramundi
Barramundi Fillet

 

Barramundi recipe, sea bass recipe, barramundi with soy and ginger sauce, chinese vegetables, asian style sea bassWhole Farmed Barramundi with a Soy & Ginger Sauce - Asian style marinated and served with steamed Chinese vegetables.

Char-grilled Barramundi Burger with tropical Salsa - marinated with lemon and white wine, char-grilled and serviced on a bun with a paw-paw, roma tomato and avocado salad

Barramundi with Olives, Tomatoes & Garlic - Barramundi with a lovely sauce of chopped Kalamata olives, cherry tomatoes, garlic and fresh thyme.

 

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

 
Colour of Raw Fillet: White
Texture: Large, firm flakes.  Tender.
Fat Content: Low to high (varies with season)
Flavour: Distinct mild flavour.

 

Video Recipes showing how to cook Barramundi or Sea Bass:
Recipe for Miso Glazed Barramundi Recipe for Barramundi and Prosciutto Sesame Salt Roasted Sea Bass or Barramundi Recipe for Sea Bass with Pepper Sauce, Barramundi
Miso Glazed Barramundi Barramundi and Prosciutto Sesame Salt Roasted Sea Bass Sea Bass with Pepper Sauce
       
 

 

See Also: 
Information on Barramundi & Sea Bass

Angling & Fishing for Barramundi

Commercial Fishing for Barramundi & Aquaculture Production

Cooking Barramundi & Sea Bass

More Links & Resources on Barramundi & Sea Bass

 


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