Updated: Oct 23, 2019
The one thing I LOVE about living in North Queensland and knowing people who love to fish, is the knock on the door with a gift of freshly caught fish. That knock came on our door this week!
Barramundi is a beautiful fish to cook with, and my rule is, the fresher the fish the simpler it should be cooked (to capture that amazing taste that comes with fish directly off the boat).
This recipe is simple. From preparation to plate is just 20 minutes - which is a bonus for most busy families!
I love Asian fusion flavours and this spice blend gives you the perfect balance. Team it with some baked potatoes and a side of salad (which in our case was coleslaw), and you have the perfect meal.
Prep 10 min // Cook 10 min
4- 5 pieces of firm white fish fillets (I used Barramundi but any fish is fine)
2 tsp onion powder
2 tsp ground black pepper
2 tsp ground ginger
2 tsp chilli flakes
5 tbs minced garlic
2 tbs olive oil
Salt and pepper
Mix the onion powder, black pepper, ground ginger and chilli flakes in a bowl and set aside.
Place the fish on a chopping board and season both sides with salt and pepper.
Drizzle olive oil on one side and smear each fillet with half of the minced garlic and then sprinkle over the spice blend and gently rub in. Turn the fish over and repeat.
Place the butter in a pan and heat over a high heat.
When the butter is melted and hot, place the fish in the pan and cook for 5 minutes.
Turn the fish and cook on the other side for a further 5 minutes.
When the fish gently flakes with a fork it is ready. Remove from the pan immediately.
Serve with your preferred sides and drizzle the pan juices over the top of the fish.