Elevate Your Easter Table with This Sustainable Seafood Hero
Easter is a time when many of us have seafood on the menu, and Aussies are seeking out fresh meal inspiration for special moments shared with family and friends during what is one of the most delicious long weekends of the year.
If you’re looking to elevate your Easter entertaining this year, sustainably grown and 100% Australian family-owned and operated Humpty Doo Barramundi offers a healthy and flavour-packed option. This iconic Aussie fish is versatile and easy to prepare – making it the perfect hero ingredient for everything from an impressive centrepiece meal on Easter Sunday through to a simple, yet tasty mid-week family dinner option.
Chef Jason Roberts has shared one of his recipes that’s ideal for effortless entertaining this Easter – a Roasted Fillet of Humpty Doo Barramundi with Shiso and Ginger Chimichurri – a simple, yet crowd-pleasing dish.
Jason Roberts’ Roasted Fillet of Humpty Doo Barramundi with Shiso and Ginger Chimichurri (Serves 2)
Ingredients
2 x 200gm fillets of Humpty Doo Barramundi
2 tablespoons olive oil
Sea salt flakes
Shiso and Ginger Chimichurri
2 cloves peeled garlic
1 inch knob of peeled ginger
30 shiso leaves (or swap for 1 cup fresh mint and 1 cup of fresh basil if shiso unavailable)
1 large bunch of coriander “leaves only”
1 tablespoon tamari soy
2 tablespoons rice vinegar
Lemon juice
Salt flakes
½ teaspoon sugar
½ cup olive oil
1 tablespoon Yuzu juice or orange juice
1 large, peeled shallot
2 long red chillies, deseeded and finely chopped
1 piece of ice
Method
– Pat the barramundi dry with paper towel to remove as much moisture as possible and leave for 10 minutes at room temperature before cooking.
– Pre-heat skillet over moderate to high heat.
– Score the fish skin with a sharp knife 3-4 times to allow heat to penetrate faster and to help render fat for a crispy texture.
– Brush fish with a little oil and season with salt flakes to enhance flavour and help prevent fish sticking to the skillet.
– Place fish skin side down and cook for 7 minutes preferably with a small fish weight on top to help with crisping the skin, lowering the heat a little and allowing for skin to crisp and turn golden. If you don’t have a fish weight, use the bottom of a heavy pot for this step.
– While fish is cooking, place all chimichurri ingredients into a food processor, except the chopped chilli and process until fine.
– Tip chimichurri into a serving bowl and then fold through the chopped chilli. Set aside until needed.
– Once your fish has cooked for 7 minutes, remove weight, flip the fish and cook for a further 5 minutes, before removing from pan and allowing 2 minutes to rest before serving.
– Fish will be done when a skewer can be pushed in and pulled out, with very little to no resistance in the thickest part of the fish.
– Serve fish over a bed of the chimichurri.
– Serve immediately.
Recipe Notes
If time permits, leave the barramundi in the fridge on a cake rack for a day prior to cooking, skin side up and uncovered to remove moisture, increasing skin texture and flavour profile.
For those planning meals across the entire long weekend (and beyond!), Humpty Doo Barramundi’s website also offers a range of delicious, seasonal recipes perfect for a range of dining scenarios this autumn:
– Crispy Skin Humpty Doo Barramundi with Garlic Mushrooms and Creamy Mash
– Humpty Doo Barramundi Curry with Coconut Sambal
– Humpty Doo Barramundi with White Wine, Chilli and Garlic Spaghettini
Humpty Doo Barramundi is available from Woolworths, Costco and select independent stores nationally.
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