Barramundi for Easter and beyond
While the celebrations of last year feel a world away now (lockdown vibes, anyone?), there are a few things that are guaranteed at Easter including a Good Friday feast starring some good – nay, GREAT – fish, and a chocolate-induced coma by 8PM, of course. We’re so excited to get everyone back around the table together again this Easter: whether it’s an overdue friend gathering or celebrations with the family, cooking barra for a crowd this long weekend is easy when you’ve got these tips in your back pocket.
Skipping the queue
No one wants to spend their long weekend queuing up to purchase seafood, so why not purchase it ahead of time to freeze until the day? Barra maintains all its flavour and nutrition when thawed, meaning it will be as good as it was on the day you purchased it (as long as you follow some general rules of freezing, that is):
- Defrost fillets within 3 months of purchasing and freezing (tip: label the freezer bag with the date of freezing so you don’t forget to cook before expiry)
- Thaw overnight in the fridge and cook straight away (make sure to check the texture and smell once its thawed)
- For some more top tips on how to freeze your barra like a pro, read our blog here.
One-pan recipes are all the rage lately (baked feta pasta, anyone?) and it’s not hard to see why. They’re easy to put together with very little washing and having everything on one tray means all the flavours marinate together!
- Customise your baked barra with your favourite vegetables – we love a mix of classic veg such as potatoes, zucchini and eggplant but you can use whatever you’d like!
- Remember to brush with olive oil, stuff with lemon and your favourite herbs before seasoning generously
- If you are roasting it whole, score each side three times so the flavour can penetrate through the whole fish
Get your guests involved
The beauty of DIY recipes is that you only have to do half the work yourself, and let your guests do the rest! This is an easy entertaining hack for the time poor host and a fun activity for guests.
Chef Michelle Grand-Milkovic’s barra tacos are guaranteed to be a hit! Served up with rainbow slaw and salsa made from your favourite veggies, it is super versatile (perfect for those picky eaters) but also a great way to get that 2 & 5 in. It’s also a great way to get the kids involved in stuffing and wrapping their own tacos!
- Rub corn cobs with oil and grill until lightly charred. When cooled, cut kernels from cob and combine in large mixing bowl with cherry tomatoes, onion, coriander and parsley stems, spring onion, chilli, samphire, tabasco, oil, 1 tbsp lime juice, salt and pepper. Set salsa aside in fridge to marinate for at least 10 minutes.
- To create crema, combine mayonnaise, sour cream, yoghurt and 2 tbsp lime juice and set aside.
- Add a little oil to a frypan and heat until smoking. Slice barramundi lengthways across the fillet into 1-inch pieces. Season and sear in the pan for 2 minutes on one side and 1 minute on the other. Remove to rest.
- Crisp the removed skin by adding a little more oil and holding it flat to the pan with a small weight. Cook until golden. This adds a lovely texture and crunch to the tacos.
- Heat oil in a frypan and cook tortillas for 1 minute on each side until golden.
- To build your tacos, place your cabbage slaw at the base of the tortilla. Add barramundi, then the crema and top with salsa. Garnish with fresh lime and coriander leaves.
Whether it’s just for you or to wow a crowd, head to our FREE recipe cookbook for more easy and healthy recipes created by Australia’s best chefs.