It’s a Matt Moran special – Pan roasted barramundi with Bok Choy. Perfect to share with 3 of your mates.

Serves 3- 4 | Prep time – 15 mins | Cooking time – 30 mins | Perfect to share | Cuisine Type – Asian inspired


1 x 1.2kg whole Australian farmed barramundi
1 bunch baby bok choy
100g soy pods
½ bunch green shallot
1 lemon
50ml olive oil
50ml sesame oil
Bonito master stock:
500ml water
65ml rice wine vinegar
40g palm sugar
1 small nob ginger, roughly chopped
1 star anise
½ cinnamon quill
65ml soy sauce
15ml sherry vinegar
½ orange zest
25g bonito flakes


STEP 1: To make the bonito master stock, place all ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 mins, take off the heat and set aside for 15 mins to infuse, before straining.

STEP 2: To prepare the barramundi, using scissors, trim off all fins and trim back the tail.

STEP 3: With a sharp knife make 3 scores on each side of the fillets. Place in a large fry pan on a high heat with oil and season both sides of the fish with salt and pepper.

Once the pan is hot place the barramundi in and cook on high heat for 1-2 mins, or until golden brown.

STEP 5: Turn to the other side and cook for a further minute.

STEP 6: Place in the oven and cook for 12-15 mins or until cooked through. Take out and finish with a squeeze of lemon.

STEP 7: Cut the bok choy into quarters and remove the beans from the soy pods. Place the bok choy and beans in a saucepan of boiling salted water and cook for 2 mins. Strain off and toss through the olive oil.

Place the bok choy on a serving plate with the barramundi on top. Finely slice the shallots and scatter over the top of the fish. Heat the master stock and pour over the barramundi.

STEP 9: Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving.

© Daintree Saltwater Barramundi 2024

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