Pan Roasted Barramundi with Asian Greens

Impress your friends and family with this beautiful crowd-pleasing dish created by celebrity chef, Matt Moran.



Prep Time:

15 minutes

Cook time:

30 minutes


  • 1.2kg whole barramundi

  • 1 bunch baby bok choy

  • 100g soy beans

  • ½ bunch green shallot

  • 1 lemon

  • 50 ml olive oil

  • 50ml sesame oil

Bonito Master Stock

  • 500ml Water

  • 65ml Rice Wine Vinegar

  • 40g Palm Sugar

  • 1 small nob Ginger, Roughly Chopped

  • 1 star Anise

  • ½ cinnamon quill

  • 65ml soy sauce

  • 15ml sherry vinegar

  • ½ orange zest

  • 25g bonito flakes


Step 1

Place all ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 mins, take off the heat and set aside for 15 mins to infuse, before straining.

Step 2

To prepare the barramundi, using scissors, trim off all fins and trim back the tail. With a sharp knife make 3 scores on each side of the fillets.

Step 3

Place in a large fry pan on a high heat with oil and season both sides of the fish with salt and pepper. Once the pan is hot place the barramundi in and cook on high heat for 1-2 mins, or until golden brown. Turn to the other side and cook for a further minute. Place in the oven and cook for 12-15 mins or until cooked through. Take out and finish with a squeeze of lemon.

Step 4

Cut the bok choy into quarters and pod the soybeans, place the bok choy and soybeans in a saucepan of boiling salted water and cook for 2 mins. Strain off and toss through the olive oil.

Step 5

Place the Bok Choy on a serving plate with the barramundi on top. Finely slice the shallots and scatter over the top of the fish. Heat the Master stock and pour over the barramundi.

Step 6

Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving.