Whole roasted Humpty Doo Barramundi with mandarins, ginger and sesame:

Whole roasted Humpty Doo Barramundi with mandarins, ginger and sesame

A big thank you to Plate For A Mate and Chef Jason Roberts for the recipe!

 ? serves
10  mins
25 mins
EASY

Ingredients 

1 whole plate-size Humpty Doo barramundi
3 tbsp Rio Vista olive oil
Sea salt flakes
2 inch piece of peeled ginger, finely chopped
1 Delite Mandarins finely chopped (skin included)
3 tbsp soy sauce
2 green onions, finely chopped
1 tbsp toasted sesame seeds

Instructions

  1. Pat the skin of the barramundi down with paper towel to remove as much moisture as possible and leave for 10 minutes at room temperature. Preheat oven to 200°C.
  2. Score the barramundi 3-4 times on either side. Heat a large skillet over moderate heat, add the oil along with the barramundi, cook for 4-5 minutes. Lower the heat a little, allowing the skin to crisp and turn golden. Flip and cook for a further 2-3 minutes before placing into the oven to cook through. Cooking time will vary depending on the size but should be approximately 6-8 minutes.
  3. Meanwhile in a separate saucepan, sauté the ginger in a little more olive oil for a few moments before adding the chopped mandarin. Add in soy sauce, cooking for a further minute until boiling rapidly, remove from heat .
  4. Barramundi will be done when a skewer can be pushed in and pulled out with little to no resistance in the thickest part of the fish.
  5. Serve with the sauce, a sprinkling of green onions and toasted sesame seeds.

Baked baby Humpty Doo

Barramundi with tom yum

Humpty Doo Barramundi curry
with coconut sambal 

Crispy skin Humpty Doo Barramundi with garlic mushrooms and creamy mash