KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we
have done here, has its advantages – it will
stay more moist during cooking, and some
would say that the flavour is enhanced, too. If
you want to take out the bones they are easy
to locate and less likely to be lodged in the fillet
if the fish is cooked whole. Fillets can be simply
pan-fried or grilled.
If you like trout, you will really enjoy the
flavour of barramundi, which lends itself to
similar ingredients and cooking methods
– citrus flavours are particularly good, as are
garlic and wild mushrooms. Simply roasting
the fish with some fresh herbs, olive oil and
seasoning is delicious, and in the summer
months you could barbecue it, too.
One thing that you mustn’t miss are the
cheeks or ‘pearls’ of the fish, these are simply
lovely, moist and really sweet – well worth
leaving the head on for!