It's a well-known Australian tradition: when December rolls around, the nation's appetite for seafood skyrockets. A staggering 22,000 tonnes of prawns, fish, and oysters are typically consumed during the festive period. But this year, culinary experts are encouraging home cooks to break from tradition and try something new on the Christmas table.
A Fresh Take on Festive Feasting
Leading the charge for a delicious departure is chef and television personality Jason Roberts. He advocates swapping the standard prawn platter for a stunning, flavour-packed dish: Roasted Fillet of Humpty Doo Barramundi with Coriander and Ginger Chimichurri. This recipe promises to deliver impressive results with a vibrant, herby sauce that cuts through the richness of the fish.
Chef Jason Roberts' Pro Tips for Perfect Barramundi
The secret to an exceptional barramundi fillet lies in achieving perfectly crisp skin. Roberts offers two methods. For the best possible texture, he recommends leaving the fillet on a cake rack, skin-side up and uncovered, for a full day before cooking to draw out moisture. For a quicker option, pat the skin thoroughly dry with a paper towel and let it sit at room temperature for 10 minutes.
Ingredients for two servings:
- 2 x 200gm fillets of Humpty Doo Barramundi
- 2 tablespoons olive oil
- Sea salt flakes
For the Coriander and Ginger Chimichurri:
- 2 cloves peeled garlic
- 1 inch knob of peeled ginger
- 1 large bunch of coriander, leaves only
- 1 Jalapeño, finely chopped
- 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
- 1 piece of ice
Step-by-Step Cooking Method
Begin by making the chimichurri. Simply place all the sauce ingredients into a food processor and blend until finely chopped. Set this vibrant green sauce aside until you're ready to serve.
For the fish, preheat a heavy-based skillet over a moderate to high heat. Use a sharp knife to score the barramundi skin three or four times. Lightly brush the fillets with oil and season generously with sea salt flakes. Place the fillets in the hot pan, skin-side down. Chef Roberts suggests using a small weight, like another pan, on top to help press the skin evenly into the heat for maximum crispiness.
Cook for about 7 minutes, lowering the heat slightly to allow the skin to turn golden and crisp without burning. Remove the weight, carefully flip the fillets, and cook for a further 5 minutes on the other side. Let the fish rest for 2 minutes after removing it from the pan. It's perfectly cooked when a skewer inserts into the thickest part and slides out with little to no resistance.
To serve, spoon a generous bed of the coriander and ginger chimichurri onto plates and place the crispy barramundi fillet on top. This dish is best enjoyed immediately, while the skin is at its crispiest and the flavours are at their peak.
