BBQ Barramundi
BBQ BARRAMUNDI WITH CITRUS ASIAN DRESSING
Served with cucumber, herbs and chilli.
Barramundi is a natural fish fit for the BBQ. The skin crisps beautifully over the grill while the flesh stays moist and delicate. Finished with a vibrant citrus dressing of lime, ginger, soy and fresh herbs, this dish lands somewhere between fresh, punchy and deeply satisfying.
It’s the kind of recipe that works perfectly as the centrepiece of an Easter seafood table. A generous platter of grilled fish surrounded by chilled prawns, crisp salads, fresh herbs and good bread for passing around.
Product Featured: Global Seafoods Skin-On Barramundi Portions
I GF I DF I
Serves: 8
Prep Time: 15 mins
Cook Time: 8-10
INGREDIENTS
BBQ Barramundi
8 Global Seafoods barramundi portions, skin on (2 packs)
1 tbsp neutral oil (grapeseed or vegetable oil)
Sea salt flakes
Salad
4 Lebanese cucumbers, sliced + smashed
1 cup fresh herbs (mint, coriander or Thai basil)
Extra lime wedges
1 green chilli sliced into thin rounds (optional)
Citrus Asian Dressing
Juice of 2 limes
3 tbsp rice vinegar
2 tbsp light soy sauce or tamari
1 tsp brown sugar or honey
1 tbsp fresh ginger, finely grated
1 tbsp toasted sesame oil
2 tbsp olive oil
2 tbsp coriander leaves, roughly chopped
2 tbsp spring onion, finely sliced
Optional:
Fresh green chilli, finely sliced
PREPARATION & COOKING INSTRUCTIONS
Method
Thaw barramundi fillets on a paper towel overnight in the refrigerator.
Prepare the Dressing
1. Place lime juice, rice vinegar, soy sauce, sugar and grated ginger in a small bowl.
2. Whisk until the sugar dissolves.
3. Add sesame oil and olive oil and whisk again until the dressing is lightly emulsified.
4. Stir through coriander and spring onion. Set aside while preparing the fish.
Prepare the Barramundi
Salt the Barramundi. (optional but suggested)
1. Prepare the bed: Lay a generous bed of coarse salt (like kosher or sea salt) in a non-reactive container.
2. Apply salt: Lay the fillets on the salt and cover them with more salt, or simply cover the flesh side generously, allowing them to rest for 10–15 minutes. For thicker fillets or a firmer texture, you can go up to 30–45 minutes in the refrigerator.
3. Rinse and dry: After the resting time, the fish will appear glistening, and excess moisture will have been drawn out. Rinse the salt off thoroughly under cold running water, then pat and gently press the fish completely dry with paper towels before cooking.
4. Lightly brush the skin with oil and season with sea salt.
Cook the Barramundi on the BBQ
1. Preheat the BBQ to medium–high heat.
2. Place the fish skin-side down on the grill and cook for 7-9 minutes until the skin becomes crisp. Press down gently on the flesh side to really heat up the skin.
3. Carefully turn the fish and cook for a further 2–4 minutes, until the flesh is opaque and flakes easily.
4. Remove from the BBQ and allow it to rest briefly.
Assemble the Platter
1. Toss cucumber, herbs and chilli lightly with some dressing.
2. Spread across a serving platter.
3. Place barramundi on top.
4. Spoon over a little extra dressing (not over skin).
5. Serve remaining dressing on the side with lime wedges.
Cook's Note - dress the salad rather than the barramundi to avoid spoiling your crispy skin.