Barramundi, or Asian Sea Bass, is one of the most delicious and popular fishes in Australia. It is served in both high end restaurants and in fish and chip shops across the country.
Barramundi is my favourite for fish and chips. It can also be enjoyed lightly fried with a lemon butter sauce. In this recipe I paired the fish with steamed Bok Choy for a delightful, light meal.
Barramundi has become a more popular fish in the U.S. in recent years, though it may still be difficult to source outside of Australia. In this case it can be substituted for your favourite white fish.
- 1 Barramundi filet
- 1 bunch of Bok Choy
- 1/4 cup of flour
- 2 tablespoons avocado or other high heat oil
- 3 tablespoons of butter
- 1/2 a lemon
- Parsley for garnish
- Extra lemon to serve
- Salt and Pepper to taste
1. Pat the fish dry and set aside.
2. Combine the flour with a sprinkling of salt and pepper in a bowl, and then spread the flour on a plate. Lightly coat the fish in the flour.
3. Steam the bok choy.
4. While the bok choy is cooking, heat the avocado oil to medium temperature and place the fish in the pan. Cook until the fish is opaque at least half way through the filet and is golden on the outside, then flip and cook the other side. Around 2-3 minutes per side.
4. Remove fish from pan and turn the heat down to low. Add the butter and swirl around the pan until fully melted. Squeeze the juice from the half lemon in with the butter and keep on low heat until mixed together.
5. Pour the butter and lemon mix over the fish. Add the steamed bok choy on the side, and add parsley and the extra slice of lemon to garnish. Enjoy!