30 Barramundi recipes | Australian Women’s Weekly Food
Barramundi is a beautiful white fish that is native to the Asia-Pacific ocean region, making is easy for us Aussies to have easy access to a wonderfully fresh piece of seafood. Whether you grill it with some steamed vegetables, or bake it whole with a zesty Asian marinade, barramundi is a delicious addition to mid-week dinners or barbecues with friends. Dig in!
Step 1: Place the fish on a board, with the backbone facing toward you. Using a sharp, flexible knife, cut down just behind the head until you hit the vertebrae.
Step 2: Cut along the backbone, towards the tail, making sure the knife is in contact with the vertebrae. Remove the fish fillet and set aside.
Step 3: Turn the fish over, and repeat the process.
Step 4: Trim any excess fat and bones from the fillet; use a tweezers to remove the bones.
Step 5: To remove the skin, dip your fingertips in salt and grip the tail end of the fillet. Run your knife along the skin, in a back-and-forth cutting motion, and it should part easily from the flesh.