Tassal’s latest addition to our foodservice seafood portfolio – Australia’s only ocean-fresh and grown barramundi from Cone Bay, Western Australia!
Our ocean’s finest Barramundi is a premium white fish with a sweet, buttery taste and delicate texture. Favoured by professional chefs & the Foodservice industry as a super versatile, easy to prepare protein, suitable for a variety of recipes and cuisines to enhance any menu.
Bondi Chef and owner of the Depot, Guy Turland highlights the tips and tricks to cooking Crispy Skin Barramundi
Pat the fish dry
1. Start by gently patting the fish fillets dry with paper towels. If you want to take extra precautions, you can leave the fish fillets in the fridge with the skin side up, uncovered, for an hour or even overnight.
Score the skin
2. Using a sharp knife, score the skin by making slashes. Cut 3-3 cuts, 1 cm apart, and make them about 2-3mm deep, cutting into the skin and slightly into the flesh.
Season the Fish
3. Sprinkle both the flesh and skin of the fish with salt and pepper just before cooking.
Heat Oil on the BBQ Flat Top
4. On the BBQ flat top, heat oil in a non-stick pan over medium- high heat until you see the first small wisps of smoke.
Press the Fish Down
5. Place your fillets into the pan skin side down. Then, use your fingers or a spatula to press it down lightly for about 10 seconds. This helps the skin seal flat against the hot surface.
Cook the Skin Side
6. Cook the skin side for 5 – 8 minutes until it becomes crispy in the centre and turns golden. You can lift up the fillet to check its progress. Flip your fillet and cook on the other side until your liking (5-8 minutes)
Rest and Serve
7. After cooking, transfer the fish to a rack with the skin side facing up. Allow it to rest for 3 minutes. Serve with your favourite green salad or fresh green veggies.
