• Fried barramundi fillets, salad & rice and barra curry soup and steamed barra with ginger soy (NITV)Source: NITV

This episode is a salute to the fighting freshwater and saltwater barramundi.  Alex Rogers in this episode whips up a simple dish with one of his favourite fish. Crumbing the fillets of Barra and slow frying them in butter gives a golden result.  Topping it off with a summer salad this is a simple but delicious recipe for those who do not want to slave over a hot oven for too long and feed the hungry family. Ali shares with us her version of a Curry Barra Soup and Mitch tries her hand at Steamed Barra with Ginger and Soy.

Serves
6

Preparation

15min

Cooking

30min

Skill level

Easy
By
Average: 1.4 (5 votes)
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Ingredients

Fired Barramundi Fillets, Salad & Rice Ingredients 

  • Barra fillets (cut into 2-3cm finger like strips)
  • 2 cups bread crumbs
  • 2 tbsps. Plain flour
  • ½ tsp. Lemon pepper (or spice/herbs of your liking)
  • Pinch salt and pepper
  • 2-3 eggs beaten
  • Butter (for frying)
  • ½ Cos Lettuce
  • 1 Cucumber
  • ½ Red onion (finely sliced)
  • 1 Orange (roughly sliced)
  • 1 Green apple
  • ½ cup of cherry tomatoes
  • Olive oil
  • 1 tsp. of salt
  • ¼ cup of Apple Cider Vinegar
  • Tasty Cheese
  • 3 Boiled Eggs 

Barramundi Curry Soup 

  • Barra Scraps (the left over cuts of 1 whole Barra- the head, fins, tail, spine
  • 2 tbsps. of olive oil
  • 1 white onion (sliced)
  • 1 tbsp. of garlic
  • 1 tbsp. of ginger
  • 2 tbsps. of Kent curry powder
  • 1 can of diced tomatoes
  • 1 can of coconut milk
  • 1 cup of water
  • 1 tsp. of salt
  • 1 tsp. of pepper
  • ¼ handful of coriander (1 tbsp.)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

To make the fired barramundi fillets, salad and rice, in a bowl add the bread crumbs, lemon pepper and the plain flour and mix together. In another bowl crack 2-3 eggs and mix well. Slice theBarra fillets into piece (fish finger sized). Then place the Barra fingers into the egg mixture; and then, individually roll them in the bread crumb mixture. On medium heat, melt butter in a frying pan. Place the fillets in the fry pan gentle, and cook until golden brown. Once cooked, place the cooked Barra on absorbent paper. In a large salad bowl place chopped lettuce. Then add sliced cucumber, finely sliced red onions, to the bowl. Then add to the bowl; 1 chopped green apple and orange with the skin still on. Add halved cherry tomatoes. Drizzle Olive oil to the salad and ¼ cup of apple cider vinegar. Then add a teaspoon of salt (sprinkle over salad). Using your hands toss the salad well. Finally add 3 sliced boiled eggs to the top of the salad. Done. Serve with steamed rice ... enjoy. 

To make the barramundi curry soup, in a medium pot, add oil; then add 1 tbsp. of garlic and ginger. Then add into pot 1 sliced white onion; and stir until the onion becomes transparent. Add 2 tbsps. Of curry powder; and mix well. Then add in 1 can of diced tomatoes and 1 can of coconut milk; mix well. Then add into pot 1 cup of water. Season with salt and pepper; stir. Place fish bones/scraps gently into pot; coating each piece with the soup. Once all pieces are in pot add in coriander. Then place lid onto pot and allow to cook for approximately 10 minutes, or until the Barra starts to come away from the bones. Serve with rice.