Salt baked barramundi. Fresh Barra, A Hot weber & a world class Kimberly sunset this is living, this is Bondi Harvest, this is Western Australia. After a successful fishing trip I. for each kilo of barramundi you will need. Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish).
Home Family Style Oven Baked Barramundi with Rosemary and Lemon. Barramundi is Australia's favourite fish and is known through many parts of the world as "Asian Sea Bass". On a tray, lay baking sheet. You can cook Salt baked barramundi using 5 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Salt baked barramundi
- It’s of Cheap salt.
- It’s of Mixed dry herbs.
- Prepare of Lime.
- You need of Ginger.
- It’s of Unscaled deep sea barramundi.
Season filet with salt and herbs de Provence. Barramundi, also known as Asian sea bass, is topped with a lemon-butter-basil sauce Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. This barramundi recipe is such an easy one to make.
Salt baked barramundi instructions
- Wash fish, keep scales on.
- Rub fish with turmeric powder if you wish. Line with lemon grass or lime or chilli. I was doing a tomyum style..
- Marinate salt with mixed herbs and lime leaf..
- Pack on the salt allll over.
- Bake at 180-200deg for 15mins..
- Hammer the salt away!!.
- Peel away the fish skin from tail and scales will come off together. If you like the collagen on the skin, you can turn it over and start scrapping thr skin..
- Eat! And remove the bone like a pro when you reach the middle. Now u know why need deep sea fish, cos easy skeleton and no tiny y bones.
I used to worry about having recipes on my blog that were simple. After all, this is a food blog and good cooking is supposed to be complicated isn't it? A quick and easy way of cooking barramundi or any white fish fillet. Serve with a green salad and baked potatoes. Whole barramundi in banana leaves (Peter Kuruvita)Source: Peter Kuruvita.