fbpx
It’s a barra-mazing Christmas feast!

‘Tis the season, and the pressure’s on to create the perfect Christmas lunch. Fret not! We’ve made it a breeze with three barralicious recipes that are sure to impress your guests and leave them talking well into the New Year.

Looking for a dazzling appetizer to wow your friends? Try Chef Matt Moran’s Barra-salata dip! Craving something different yet fresh? Give Chef Matteo Zamboni’s Barramundi Sashimi a go (if that doesn’t scream summer, I don’t know what does). And for a bang-up main course, whip up Chef Richard Ptacnik’s super easy and fresh Barramundi in a bag.

These three recipes are easy to whip up, and the best part? They’re not just delicious; they’re bursting with flavour and nutritional goodness. From appetizers to mains, barramundi’s incredible versatility is sure to make your Christmas feast a hit.

Barra-Salata

by Chef Matt Moran

Ingredients

  • 150g Australian farmed barramundi fillet, skin
    off or store bought smoked barramundi
  • 250g smoking wood chips
  • 100g brown onion, peeled and diced
  • 300ml canola oil
  • 100g white bread, crust removed
  • 10g sea salt
  • 1 egg yolk
  • 4 ice cubes
  • 40ml lemon juice

Method

  1. Pre heat the oven to 120°C.
  2. If you have a smoker or smoke gun, you can cold smoke the barramundi for 15 mins or follow alternative method below.
  3. To smoke the barramundi, line the base of a large saucepan with 3 layers of foil, scatter wood chips over the foil.
  4. Using a blow torch, flame the wood chips until they ignite, place a lid over the saucepan to put out the flames.
  5. Place the barramundi fillet inside a perforated steam basket, remove the lid from the smoking pot and place the barramundi over the smoke.
  6. Place a lid on the pot to cover and let smoke for 15 mins.
  7. Remove the barramundi, place on a lined baking tray, and put inside the oven for 15–20 mins until the fish is cooked through. Remove from the oven and allow to cool.
  8. Whilst the barramundi is cooling, make the base of the dip by putting 300ml of canola oil into the fridge to get cold (this will stop the dip from splitting).
  9. Combine the onion and bread into a food processor and blend until the bread has become a moist crumb, add in the egg yolk and blend until combined. Slowly add in the oil. Once you have added half the oil, blend through the ice cubes, if the mix is getting too thick add a little water, continue emulsifying the rest of the oil, season to taste.
  10. Place the dip base into a mixing bowl, place the smoked barramundi into the food processor and blend until broken down, fold the smoked barramundi from the base and season to taste and add lemon juice.
  11. Serve in a bowl, garnish with a drizzle of olive oil and lemon juice. You can enjoy this with crisps, lavosh, puffed rice or quinoa wafers.
Barra-Salata by Chef Matt Moran

Barra-Salata by Chef Matt Moran

Barramundi Sashimi

by Chef Matteo Zamboni’s

Ingredients

  • 300 grams sashimi-grade Australian barramundi fillet
  • 150ml buttermilk
  • 1 small purple cauliflower
  • 1 small Lebanese cucumber
  • 15g caviar
  • 2 bunches of mint
  • 25ml Thai fish sauce
  • 1 lemon
  • 80ml olive oil

Method

  1. Marinate barramundi fillet in fish sauce and lemon zest for about 30 minutes.
  2. In the meantime, blanch the mint leaves for one minute in boiling water and cool down in ice and water. Leave a few leaves aside for garnish. Strain and squeeze blanched leaves before blending them in a food processor with oil until very smooth.
  3. Season buttermilk with a few drops of lemon juice and a touch of salt.
  4. Slice barramundi in thin slices and lay them on a flat place.
  5. Peel cucumber and dice into 2cm thick rounds. Season with fish sauce marinade and place cucumber on plate, alternating with barramundi slices.
  6. Mix mint oil and buttermilk and pour a good amount around the plate. Grate cauliflower with a cheese grater over top of dish. Sprinkle caviar over fish and garnish with mint leaves to finish.

Barramundi Sashimi by Chef Matteo Zamboni’s

Barramundi in a bag

by Chef Richard Ptacnik

Ingredients

  • 2kg skinless Australian barramundi fillets, portioned
  • 15g butter
  • 500g Jerusalem artichokes (washed and quartered)
  • 500g Swiss brown mushrooms chopped
  • 240g onions sliced
  • 10g garlic sliced
  • 3 twigs rosemary
  • ¼ bunch thyme
  • 100g salted butter
  • Salt & pepper
  • 6 sheets baking paper 400×700

Method

  1. Pre-heat oven to 250 degree Celsius
  2. Heat a saucepan, add olive oil and sauté the artichokes until golden, season.
  3. Add one sprig of thyme and one sprig of rosemary with a knob of butter.
  4. Place onto dry paper towel, remove the rosemary and thyme and allow to cool.
  5. Wipe the pan out and heat again, add a little oil and sauté the mushrooms.
  6. Add onions and continue to cook until translucent, add garlic and cook without colouring, Finally, add 5 grams of butter along with one sprig of thyme and one sprig of rosemary.
  7. Take the baking paper and fold them in half, using scissors cut from one side of the folded end to the other making a heart shape.
  8. Open the paper up and you should be left with the shape of a love heart. Place the artichokes, mushrooms, onions and garlic (the garnish) to the left of the centre, put the fish on top of the garnish and season with salt. Add remaining butter and a little picked thyme to finish.
  9. Fold the paper over the top of the fish and start from one end to fold one centimetre at a time over each other until you get to the other side. Fold the final piece in on itself to make sure it does not come undone, and air cannot escape.
  10. Add the fish on a baking tray and bake for approximately 15-20 minutes.
  11. Once cooked, use scissors to cut open the bag at the top and watch out for hot steam.
Barramundi in a bag by Chef Richard Ptacnik

Barramundi in a bag by Chef Richard Ptacnik