National Barramundi Day is happening on Friday the 20th of October, and we’re thrilled to announce this year’s National Barramundi Day ambassador is none other than Dan Hong, the renowned TV star behind three award-winning restaurants: Mrs. G’s, El Loco, and Mr. Wong. Dan has captured the hearts of Sydney foodies with his creative dishes and is one of the fastest-rising chefs.
To make this National Barramundi Day truly special, Dan adds his signature flair to transform ordinary dishes into restaurant quality barramundi recipes for you to effortlessly create at home. These recipes are not only delicious but also incredibly simple to prepare, allowing you to cook like a pro right in your own kitchen.
Barramundi Spring Rolls
by Dan Hong
One of our favourite dishes he has created for us is the Barramundi Spring Rolls. You might already know his iconic Cheeseburger Spring Rolls, but for National Barramundi Day, he’s given it a unique barramundi twist. It’s essentially a crispy barramundi burger in spring roll form.
And here’s a handy tip from Dan himself: when you’re rolling them, make sure not to roll them too tightly to get the perfect spring roll shape.
- 1kg boneless, skinless Australian barramundi fillets diced into 1cm cubes
- 180g Japanese mayonnaise or good quality whole egg mayonnaise
- 120g dill pickles roughly chopped
- 40g pickled capers roughly chopped
- 15g fresh dill finely chopped
- 25g fresh parsley finely chopped
- 50g eschalot finely chopped
- Zest and juice of half a lemon
- Salt and pepper to taste
- 5 slices of American burger cheese cut into small squares 1cm
- 20 spring roll wrappers
- Baby cos lettuce leaves for wrapping
- 1 egg whisked for sealing the spring rolls
- Vegetable oil for frying
- In a bowl mix barramundi, mayonnaise, pickles, capers, herbs, escallots, lemon juice and zest. Mix thoroughly with a large spoon until well combined. Season to taste with salt and pepper. It should be creamy, a little tart from the pickles and lemon and tasty from the seasoning.
- Make the spring rolls by putting a heaped tablespoon of the mixture just below the centre of the wrapper (which is laid on the bench in a diamond shape)..carefully roll and tighten the mixture up to half way, then fold in either side, then continue to roll up until you a left with a little tip. Brush tip with egg wash mixture and seal. Continue till all the spring rolls are made.
- Store spring rolls on a single layer on a tray uncovered (covering them will make them sweat and go soggy) in the fridge until ready to fry
- Heat a deep pot of vegetable oil to 160 degrees celsius. Once up to heat, carefully fry the spring rolls in batches. Depending on the size of the pot or fryer, you don’t want to overcrowd as it will drop the temperature of the oil. Ideally frying 4 -5 spring rolls at a time is best. They will take approximately 5 minutes to cook though and get golden brown.
- Drain the spring rolls on absorbent paper, serve with lettuce cups on the side if you desire to wrap them and a couple of fresh lemon wedges. They do not need a dipping sauce as the sauce is already mixed inside the spring roll. Enjoy!
Chef Dan Hong’s Barramundi Spring Rolls