Cooking Barramundi

BEFORE COOKING:

Thaw the frozen barramundi completely. Clean, rinse, and cut it into portions. If cooking the whole barramundi, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the fish into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or just wine. The liquid may cover the fish up to half its height. Cook on low heat to avoid breaking the delicate flesh: fillets and medallions – for 20–25 minutes, very large pieces or the whole fish – for 35–45 minutes. Add garlic crushed with salt and sugar. You may add lemon or onion slices, peppercorns, dill, marjoram, and other spices. Dried mushrooms can also be added to the broth. Cook with the lid on tightly. The barramundi is done when it turns a lighter color and the pieces of flesh easily separate.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is ideal for making a sauce.

SERVING SUGGESTION:

Cooked fish tastes excellent with a butter sauce, dill sauce, or with chive or mint oil. Serve with salads, coleslaws, or with rice, potatoes, lentils, or millet porridge.

Enjoy your meal!