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Crispy Skin Whole
Crispy Skin Barramundi Fillets
Take two fillet packs, lay fillets skin up on a tray.
Rub a generous amount of Naturally Pink Murray River Gourmet Salt Flakes into the skin preferably 30 minutes before cooking to draw moisture from the skin and achieve the crispest skin.
Before cooking wipe off the excess salt flakes and rub in a generous amount of a good quality olive oil.
Score the skin lightly in a criss-cross pattern with a sharp knife to avoid curling of the fillet when cooked.
Cook at 180-200 in a dry non-stick pan skin down until the flesh turns completely white.
Add a drizzle of oil to the pan and flip fillets to brown the flesh.
Stack two fillets with a squeeze of lime/lemon and cracked pepper to taste.
Add your choice of accompaniment: mashed potato, chips or salad.
Crispy Skin Whole Robarra Barramundi
Take one whole Robarra Barramundi, lay the whole fish on a tray and score both sides lightly with a sharp knife in a criss-cross patter.
Shallow fry in a generous amount of oil in a wok or pan, and ensure the tail and fin are completely immersed. Cook until completely golden brown and turn only once.
Serve the whole fish with lime or lemon, cracked pepper and your choice of accompaniment.
Panko Crumbed Robarra Barramundi
(Using a hard wheat Japanese breadcrumb that does not absorb oil)
Prepare a plain mayonnaise consisting of 8 egg yolks, 1 tbsp French mustard, 100 ml white vinegar, pinch salt, pinch ground white pepper, pinch sugar, 1 ltr vegetable oil, 30 gms wasabi, juice of 1 lemon.
Combine egg yolks, mustard, vinegar, salt, pepper and sugar in a food processor. ON a low speed, add the vegetable oil slowly. Then add wasabi and lemon juice and blend until smooth.
Take two Robarra Barramundi fillet packs and season the fish with salt and pepper. Place the fillet in the plain flour and coat both sides, then dip in a mixture of the eggs and milk. Next, gently roll the fillet of Robarra Barramundi in the Japanese breadcrumbs. Deep fry the coated fillets in a good quality vegetable oil at 180 degrees until golden brown. Combine the mayonnaise and wasabi and serve.