Barramundi has long been enjoyed as a food, and celebrated in various art forms, by aboriginal communities in northern Australia. Today it is one of the nation's most popular food and angling fish. It is a beautiful fish that inhabits the tropical half of Australia where it may grow to a length of 1.5 meters and more than 30 kg.

The word barramundiœ was first used by the aborigines of Queensland for river fish with large scales. In 1951, Theo Roughley the NSW Superintendent of Fisheries wrote that the barramundi was a favourite food of the aborigines, who wrapped it in the leaves of the wild ginger plant and baked it in hot ashes. (Fish and Fisheries of Australia, Angus & Robertson 1951).

Today barramundi is farmed in more than 100 locations across all the mainland states in a variety of ways :

Regardless of the growing method, barramundi farming in Australia is a clean & green sustainable industry: farmers monitor animal welfare daily, observe food safety practices at all times and harvest and pack fish under hygienically controlled conditions. This means you can expect consistently high quality fresh fish and fillets all year round.

The wild fishery for barramundi in northern Australia is restricted in area and season of operation and can't grow any further and so farmed barramundi is helping to fill the domestic and overseas demand for this delicious safe seafood.

Farmed barramundi production in 2001 is forecast to exceed 1000 tonnes, an increase of about 30% on the previous year and this rapid rate of growth is expected to continue in 2002 as new farms enter the market. Fish flavour and firmness have also been improving as the industry develops and farmed barramundi now matches the wild fish in these characteristics although some of Australiaâs leading chefs rate farmed barramundi as superior to the wild product.

The farmed fish can range in colour from silvery white through to a charcoal grey, and fish from 300 grams to more than 3kg are now widely available through fishmongers and the larger supermarket outlets as the fish has become more affordable as a result of industry expansion. Some fishmongers regularly offer fillets and occasionally fish heads and wings (the front belly piece) and you can also obtain live fish in some fishmongers and Chinese restaurants.

Cold smoked and hot smoked, ready to eat, barramundi fillets are also sold by specialists food outlets.

The pinky-white flesh of barramundi has a light to firm texture (larger fish are firmer) medium oil content and a mild flavour which appeals to all palates, and like all fish it is good for your health too. When cooked, barramundi flesh is white with large flakes.

Barramundi is a great fish because it has few bones and the fillets are sold without bones; the farmed fish or fillets have a long shelf life and you will still enjoy them after several days in your home refrigerator. Simply place them on a plate or dish and cover completely with plastic wrap before refrigerating.

Australian farmed barramundi is usually sold as a fresh fish, fillet or cutlet. These are easily distinguished from overseas product which is imported frozen. Frozen and thawed fillets or cutlets will release some liquid and show an indent mark when touched; likewise, the frozen whole fish will show a tell-tale indent mark and soft texture when touched.

Eating farmed barramundi is easy because it is a truly versatile fish. The skinless fillet can be used even without cooking, for sashimi, sushi, gravlax or marinated (raw) fish salads (poisson cru). Larger fish of about 3kg or more are recommended for sashimi, sushi or gravlax because of their fattier firmer flesh and the lower (belly) half is the best cut.

The scaled fish, fillet and cutlet are excellent eating simply grilled or barbecued with the skin on. Try brushing on some Tandoori paste before cooking, or serve them with a herb butter to complement the natural flavours. Steamed whole barramundi with a soy, ginger and coriander dressing is also easy and delicious, and baked fish or fillet is better than roast lamb with Tom Cruise or Nicole Kidman.

Try a plate size fish deep fried: simply make three deep slashes across each side of a cleaned fish and then roll it in plain flour and fry till the skin is brown and crispy and the flesh cooked through. The fish cheeks and wings are equally delicious deep fried and crisp fried skin is just as tasty as pork crackling.

Fillets, cutlets and fish lend themselves well to all types of cuisine and to most of the classical fish recipes. So don't be afraid to use Australian farmed barramundi with your favourite fish recipe, it will not disappoint.

Almost all of the barramundi is edible. The livers can be used to make a classical liver pate and the air sac can also be stuffed and cooked.

The fish skins have other uses too; they can be tanned and dyed to make articles such as wallets, purses, shoes and clothing.

We have selected a quick and easy Tahitian fish salad and other recipes for Australian farmed barramundi from leading Australian chefs for you to try. But whatever your eating or cooking preferences enjoy Australian farmed barramundi !

Tetsuya Roasted Barramundi with Bitter Greens and Truffled Peaches

From Tetsuya Wakuda, of the eponymous Sydney restaurant (and the book Tetsuya HarperCollins Publishers 2001)

Serves 4

4 x 160 gÊ fillets barramundi, skin on and trimmed
Sea salt and white pepper
4 small truffled wild peaches or green olives, finely sliced

Salad

1 medium-sized witlof, julienned
1 small tomato, peeled, seeded and diced
2 tablespoons julienned rocket
2 tablespoons finely chopped chives
1/2 teaspoon good quality sherry vinegar
1/2 tablespoon grapeseed oil

Garnish

4 tablespoons wakame
Salt and cracked black pepper
4 teaspoons truffle oil

Halve each barramundi fillet and place under the grill skin side up ö not too close ö so that the radiant heat cooks the fish. Season lightly with salt and pepper. Be careful not to overcook. Toss together all the salad ingredients and mix well. Place a little wakame on the base of each serving plate, put the peaches on top, and then the fish. Spoon a little salad on the side, and garnish with a little salt and cracked black pepper. Drizzle the truffle oil on top.

Tahitian Fish Salad

Serves 4

250 grams skinless barramundi fillet
2 lemons
Half an onion finely sliced (about 3/4 cup)
Half a small capsicum sliced (about 3/4 cup)
5 tablespoons coconut milk
1/4 bunch chopped coriander leaves
Generous dressing of cracked pepper

Juice two lemons. Cut the skinless fillet into bite sized pencil thin slices then add the fish to the lemon juice in a bowl, add the capsicum, coconut milk and ample cracked pepper to taste and mix thoroughly. Allow 20 minutes with occasional stirring to marinade the fish then dress with the chopped coriander prior to serving. Can be refrigerated and enjoyed up to 24 hours later, but allow it to warm to room temperature to liquefy the coconut milk before serving.

Phil's Crisp Skin Barramundi With Cannellini Beans, Raddichio & Capers

From Phil Waddington, Manta Ray Seafood Bistro, Sydney.

Serves 6

6 x 160 g pieces Barramundi fillet– skin on (Cutlets can also be used)
200 g cannellini beans – soaked overnight in water
2 raddichio with good hearts separated washed & dried
1/4 bunch continental parsley
2 teaspoons small capers in salt, rinsed. – Sicilian
Sea salt & white pepper from mill.

Basil Verjuice Dressing

1 clove garlic
140 mls extra virgin olive oil
1/4 bunch basil leaves
60 mls verjuice
Salt & pepper

To Make Dressing:

Place garlic, oil & verjuice in a blender and blend for 30 seconds making sure garlic is just pureed. Add basil & puree, do not over blend or the basil will discolor. Season with salt & pepper.

Cook cannelloni beans in plenty of water till just tender- keep warm. Take fish fillet from fridge 10 minutes before cooking. Sprinkle skin of fillet with plenty of sea salt and grind over pepper. Heat fry pan with some oil till hot then turn down to a low to medium heat. Place fish in pan skin side down and cook for about 3 minutes, turn over and cook for a further 2 minutes. Take fish fillet from pan and place on a tray and leave in a warm place to rest for 5 minutes.

Wilt raddichio on chargrill or fry pan, then place in a bowl with capers, beans, parsley and enough dressing to coat salad. Place on a warm plate with fillet on top, drizzle some more dressing around the plate.

Vic's Fish Fries (Barra Air Sac Sausage)

From Vic Cherikoff of Australian Native Fine Foods, Sydney

1 whole Barramundi (uncleaned). About 1.5 kg serves 4, a 3 kg fish will feed 8-10

Cut open the belly cavity by making a shallow incision down the fish’s belly from gills to the vent. Carefully remove the entrails including the air sac, the long white air sac in the belly cavity near the backbone. Discard the stomach and intestine and the green bile sac. Season the remaining tissue with salt and mountain pepper. Open the wider end of the air sac and stuff in the heart, liver and any fat and associated connective tissues. Skewer the open end of the sac with a toothpick to seal the “sausage” and then fry the whole parcel in a dry skillet over medium heat. The fat inside the tissue will adequately grease the pan. Turn the barra sausage often until crisp on the outside.

Use the fish fries simply chopped as a garnish for the cooked barramundi flesh or make the fries into a delicious sauce by blending the fries to smoothness in a food processor. Dilute the puree with twice the volume of fish stock and bring to a gentle simmer. Thicken the sauce with a splash of heavy cream and serve as is or pass through a sieve for a finer finished texture.

Cured Barramundi Anisette With a Mustard and Button Mushroom Sauce

From Vic Cherikoff of Australian Native Fine Foods, Sydney

For the barramundi :

500g barramundi fillet, skin on
4 tablespoons sea salt
3 tablespoons ground white pepper
1 tablespoons mountain pepper
3 tablespoons granulated sugar
2 tablespoons vodka
1 teaspoon aniseed myrtle

For the sauce:

1 tablespoons light olive oil
3 shallots, white only, peeled and minced
350g button mushrooms, chopped
1 1/4 cups dry white wine
1 cup thickened cream
1/4 teaspoon mountain pepper
1 tablespoon Wattleseed wholegrain mustard seasoning

Garnish

Paperbark smoked root vegetables, diced
Fresh aniseed myrtle leaves, finely sliced

For the barramundi, in a small bowl, combine the salt, peppers and sugar. Lay a large piece of plastic wrap on a flat work surface and sprinkle half of the salt cure mix over an area the size of the fillet. Place the barramundi on top , sprinkle with the vodka and coat the top with the remaining salt mix. Wrap the fish in the plastic wrap, transfer to a pan and weigh down with a kilo weight. Refrigerate for two days, turning the fish each day and draining the juices. Remove the plastic wrap. Rinse the fillet in cold water, pat dry and remove the skin.

Warm an oiled pan to medium heat and sear the fillet on both sides, cooking no more than a minute a side. Remove from the pan and allow to cool. Slice finely. Season with aniseed myrtle and set aside while preparing the sauce.

For the sauce, heat the olive oil in a medium saucepan over medium heat. Sweat the shallots until translucent. Add the mushrooms and cook to softness. Add the wine and simmer for 3 minutes. Add the cream and mountain pepper and simmer to desired consistency, about 30 minutes. Remove from heat, strain and whisk in the mustard. Salt if necessary and set aside, keeping warm.

To serve, place a small mound of the cured barramundi on the plate. Surround with a generous drizzle of the sauce. Add garnishing and serve.

Christine’s Salt-baked Barramundi With Spiced Tomato Chilli Sauce

From Christine Manfield’s book STIR (Viking Penguin Books 2001)

Serves 8

2 kg rock salt
1 whole barramundi cleaned and scaled
4 quarters preserved lemon
1 bunch dill
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons spiced tomato chilli pickle
50 g unsalted butter
2 teaspoons lemon juice

Preheat oven to hot (220° C). Lay half the rock salt in the base of a roasting tray large enough to hold the fish. Chop preserved lemon and place inside fish cavity with dill. Season fish cavity with sea salt and pepper. Lay fish on salt base and cover with remaining rock salt, leaving tail out. Cover tail with foil. Bake for 15 minutes (less for smaller fish), then test with a skewer to see if fish is warm right through.

It may require a further 5 minutes or so, but be careful not to overcook it or fish will dry out. Remove fish from heat and rest for 5 minutes. Scrape off rock salt and skin before fish cools. Heat spiced tomato chilli pickle to simmering point with butter and lemon juice. Carefully lift fish out of tray and discard lemon filling. Portion fish evenly and serve with sauce.

Nick's Barramundi Liver Pate

330 gm fish livers (barramundi, ling or leather jackets)
1/2 small onion finely chopped (about 60gm)
150g butter
30 ml marsala or sweet sherry
40 ml brandy
1 bay leaf
1 clove
pinch of nutmeg
salt and pepper to taste

Wash livers thoroughly and chop to 1 cm cubes or smaller, put aside. Melt 50g (only) butter, add chopped onion, bay leaf, nutmeg, clove and chopped liver. Fry a few minutes and add pepper and salt. Add marsala and cook gently for 25 minutes. Mince in electric blender, add brandy and stir. Melt the remaining100g of butter and add to the blend and then pour into ramekins or pots dressed with parsley leaf, sliced olive or other garnish.

Cheong's Red Roasted Barramundi with Shaved Squid

From Cheong Liew of The Grange Restaurant, Adelaide

Serves 4

1.2 kg fillets of barramundi

60 ml peanut oil

Marinade

1 finely sliced spring onion
3 cm knob ginger, finely sliced
1 tablespoon each light & dark soy sauce
2 tablespoons rice wine
1 tablespoon sugar
salt & freshly ground black pepper

Combine ingredients and marinated fillets for 30 minutes. Remove from marinade, pat dry and shallow fry, skin side down, until brown and crisp. Turn over, cook for 1 minute, then remove.

Sauce

2 green chillies
1 tablespoon coriander leaves & roots
2 tablespoons celery leaves
2 tablespoons spring onion greens
1 tablespoon each peanut & sesame oils
1 clove chopped garlic
1/2 tablespoon chopped ginger
1 tablespoon brown bean paste
1 1/2 tablespoons rice wine
2 1/2 tablespoons fish stock
1 tablespoon oyster sauce
1/2 tablespoon ginger juice
4 x 1cm cubes chilled unsalted butter

Blend or pound chillies, coriander, celery leaves and spring onion greens into a paste. Heat oils, add garlic, ginger and brown bean paste. Add sugar, then rice wine, then paste, and fry gently for 2 minutes. Strain through a fine sieve, pushing the paste through with the back of a spoon. Return to the heat and add fish stock, oyster sauce and ginger juice and reduce to one-third.

Squid Shavings

1 squid cleaned and gutted
1 tablespoon peanut oil
1 slice ginger

Cut squid into halves lengthwise, then thinly slice from the inside at an angle. Marinate in half the oil and add some salt. Heat the remaining oil in a pan with the ginger and, with a shake of the pan, saute the squid slices, separating them if they stick together. Season with salt and pepper.

Leek Fondue

80g butter
1 bunch leeks, whites only, finely sliced
3 tablespoons white wine
100 ml crème fraiche

In a pan heat 20g of butter and toss in the leeks. Stir for a few minutes, then add wine, then crème fraiche. Reduce to thicken, then add remaining butter. Slowly cook for about 20 minutes until leek is very tender. Season with salt and pepper.

To Serve

Spread a generous tablespoon of leek fondue onto the centre of each plate. Arrange cooked fillets on top. Warm the sauce and add knobs of unsalted butter, whisking. Pour around the fondue, placing a tablespoon on top of the fish. Garnish with squid shavings.

Luke's Barramundi With Cauliflower Puree, Zucchini, Basil,Pine Nuts And Currants

From Luke Mangan, Salt restaurant Sydney; from his book BLD, Hardie Grant Books 2000.

Serves 4

Cauliflower Puree

2 tablespoons butter
1 cauliflower, florettes only (remove stalks) finely sliced
1 litre milk
sea salt and freshly ground pepper
50 ml extra virgin olive oil, plus extra to drizzle
4 barramundi fillets
sea salt and freshly ground pepper
2 tablespoons pine nuts
4 small zucchini, cut into matchsticks
4 tablespoons currants marinated in a little port
12 basil leaves, slice finely

Preheat the oven to 180° C.

For the cauliflower puree.

Melt the butter in a large shallow pan. Add the cauliflower and cook over a gentle heat, stirring occasionally, for about 10 minutes. Just cover the cauliflower with milk (you may not need to use the whole litre) and simmer gently until tender. Drain puree and season.

Meanwhile for the barramundi

Heat the oil in a frying pan. Season the barramundi and cook on one side until golden brown, flip over to colour the other side, then transfer to an ovenproof dish and finish off in the oven for 4-5 minutes. While the fish is cooking through, add the pine nuts to the pan and stir until lightly toasted. Add the zucchini and currants and stir for a couple of minutes, then throw in the basil. Season.

To serve

Spoon some puree on to the plates in a round shape, place the barramundi on top, then the zucchini mixture on top of the fish. Drizzle with a little extra virgin olive oil.