Baked Humpty Doo Barramundi with tom yum
Baking a whole fish is one of the simplest, yet most effective ways to prepare plate-size barramundi. Rather than going for a dry bake, we’ve baked the barramundi on a brothy tom yum-inspired bed of aromatics and tomato, so the fish roasts and steams at the same time, taking on all the beautiful flavours.
Ingredients
Instructions
- Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat, add the onions and fry, stirring occasionally for 6-8 minutes until very tender. Add the ginger and garlic and sauté for another minute or two until fragrant.
- Add the cherry tomatoes to the pan, sauté for 4-5 minutes until beginning to soften, then stir in the tom yum paste until fragrant. Add oyster mushrooms, lime leaves, lemongrass and 2 cups water and bring to the simmer. Transfer to a large roasting pan.
- Slash 3-5 incisions in each side of the Humpty Doo Barramundi, place on top of the tom yum mixture and drizzle with a little extra oil. Roast for 20-25 minutes until just cooked through.
- For the coconut rice, combine rice, coconut milk, kaffir lime leaves, 375ml water and 1 tsp sea salt in a saucepan, stir over medium heat until simmering. Cover with a lid, reduce heat to low and cook for 15-20 minutes until rice is tender and all the liquid is absorbed. Fluff with a fork and keep warm.
- Transfer barramundi to a large platter and spoon over tom yum sauce. Scatter with fried shallots and coriander and serve with coconut rice, with extra lime wedges for squeezing.
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So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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