Australia's Best Farmed Barramundi

Saltwater Barramundi Recipes

We love Barramundi! It has a mild, delicate flavor, high healthy oil content, is rich in Omega 3 and is highly versatile on the menu. Its buttery flavor and succulent texture lends itself to being cooked in a range of methods and styles, including baking, grilling, steaming and smoking. There’s lots of excellent Barramundi recipes out there and cards can be sourced from the Master Fish Merchants’ Association of Australia which is where we got these beauties.

Crispy Skin Australian Barramundi with Tomato Caper Vinaigrette


  • 4 Australian Barramundi portions, skin on
  • Olive oil
  • Salt and pepper
  • Lemon, cut into wedges
  • Mixed salad leaves

Tomato Caper Vinaigrette

  • 2 ripe tomatoes, finely diced
  • 2 tablespoons baby capers
  • 1 tablespoon chopped, fresh parsley
  • 2 tablespoon vinegar or lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper to taste


  1. Combine tomatoes, capers, parsley, vinegar/lemon juice and olive oil in a bowl. Add salt and pepper, mix and set aside.
  2. Pat fish dry with paper towel, add a small amount of oil, salt and pepper to the skin side only.
  3. Using a non-stick fry pan cook fish skin side down on a medium high heat for 5 minutes. Use a spatula to hold fish sown for 30 seconds to ensure the skin is in contact with the fry pan.
  4. Turn fish and continue cooking on a medium heat until just cooked.
  5. Serve fish with mixed salad leaves and a wedge of lemon. Spoon tomato caper vinaigrette over the top of the fish.

Moroccan Spiced Australian Barramundi


  • 4 Australian Barramundi portions
  • Olive oil
  • Lemon, cut into wedges

Spice rub

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • I teaspoon salt


  • 300 grams green beans
  • 1 small can of baby beetroots, cut into quarters
  • 250 grams cherry tomatoes, cut in half
  • 1 small red onion, finely sliced
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons vinegar or lemon juice
  • 3 tablespoons olive oil


  1. Trim beans and par-boil for 1 minute, rinse under cold water to cool, and then drain.
  2. Combine beans, baby beetroot, tomatoes, onion, pine nuts, vinegar and oil in a bowl. Toss gently and set aside.
  3. Combine cumin, coriander, paprika, turmeric and salt in a bowl, and coat fish.
  4. Pan fry fish fillets in olive oil on a medium heat for 2-3 minutes each side, until just cooked.
  5. Serve fish with salad and a wedge of lemon.

Barramundi Sales and Contact Details

Daintree Saltwater Barramundi Fish Farms supplies the very best, sustainably farmed Barramundi fillets and products. For more information, phone (07) 4098 7259 or email