BBQ Humpty Doo Barramundi with smoky corn salsa and guacamole
Whole plate-size barra cooked on the barbecue takes on a delicious smoky flavour. If you don’t have a barbecue, you can cook it on a char-grill instead - in this case, grill your corn first, then cook the barramundi. Serve the barramundi as the centrepiece for guests to flake into chunks
and use to stuff warmed tortillas in the ultimate build-your-own-taco station.
Ingredients
Instructions
- To make the rough guacamole, coarsely mash the avocado in a bowl with a fork. Add the lime juice, garlic, chilli, sour cream and coriander, season to taste and stir to combine. Set aside for the flavours to develop while you prepare the rest of the dish.
- Preheat a chargrill or barbecue to medium-high heat. Slash 3-5 incisions in each side of the Humpty Doo Barramundi and stuff the cavities with coarsely chopped spring onion and lime slices. Tie at intervals with kitchen string, then rub all over with 2 tbsp oil.
- Combine the spices in a bowl and season the barramundi on both sides to taste. Char-grill, turning occasionally, for 20-25 minutes until the flesh flakes easily.
- While the barramundi is cooking, grill the corn. Rub the corn all over with a little oil, season and char-grill, turning occasionally, for 10-15 minutes until tender and lightly charred. When cool enough to handle, slice the kernels from the cobs and combine in a bowl with sliced spring onion, coriander, garlic, lime juice and remaining 2½ tbsp olive oil. Season to taste and set aside.
- Arrange the barramundi on a serving platter and spoon some of the corn salsa over the top. Serve with rough guacamole, shredded cabbage, crumbled feta, coriander sprigs and warmed tortillas with remaining corn salsa, hot sauce and lime wedges.
List of Services
List of Services
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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