Humpty Doo Barramundi is a delicious and sustainable fish that is perfect for any occasion. It is available at your local Woolworths store, and it is recommended by Australian Chef Jason Roberts. In this article, we will share a recipe for Crispy Skin Humpty Doo Barramundi with Green Papaya and Rice Noodle Salad.
Humpty Doo Barramundi is a great choice for a number of reasons. First, it is a sustainable fish. This means that it is caught or farmed in a way that does not harm the environment. Second, it is a delicious fish. It has a mild, sweet flavour that is perfect for a variety of dishes. Third, it is a versatile fish. It can be cooked in many different ways, including grilling, baking, frying, and poaching.
Picture this: a balmy summer evening, your backyard aglow with fairy lights and the smell of fresh-cut grass in the air. Friends and family gather around a long table adorned with vibrant summer florals, glasses of crisp Riesling or a tropical cocktail in hand. The crispy skin Humpty Doo Barramundi takes centre stage, served family-style, as everyone digs in and savours the blend of flavours and textures.
Whether it’s a casual midweek dinner or a special weekend soirée, this dish brings the restaurant meal to your home—without breaking a sweat.
Recipe: Crispy Skin Humpty Doo Barramundi with Green Papaya and Rice Noodle Salad
Ingredients
• 4 Humpty Doo Barramundi Fillet portions
• 2 tbsp neutral-flavoured oil, such as vegetable oil
• 375g dried rice noodles
• 120g baby beans, trimmed
• 1 green papaya, shredded
• 2/3 cup each mint, Thai basil and coriander
• 3 red shallots, thinly sliced
• Roasted salted peanuts, coarsely chopped, to serve
Finger lime nuoc cham
• 2 birds-eye chillies, coarsely chopped, or to taste
• 2 garlic cloves
• 2 tbsp grated palm sugar
• 60ml (1/4 cup) fish sauce
• Juice of 2 limes
• 3 finger limes, plus extra to serve
Instructions
- To make the nuoc cham, pound the chilli, garlic and sugar in a mortar and pestle to a paste. Add lime juice, fish sauce and 60ml (1/4 cup) hot water and stir to dissolve the sugar. Check the flavours – the sauce should be a balance of hot, sour, salty, and sweet. Squeeze in the finger lime pearls, stir to combine and set aside.
- Cook the noodles in a large saucepan of boiling water for 5-6 minutes until just tender, adding the beans in the last minute or two of cooking. Drain and rinse under cold running water. Drain well and transfer to a large bowl. Add the papaya, herbs and shallot, drizzle with a little nuoc cham and toss to combine.
- Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
- Place barramundi, skin-side down in the heated pan and cook for 6 minutes, turn and cook for another 7 minutes. Transfer to a plate to rest for 2 minutes.
- Divide noodle salad among serving bowls and top each with a piece of crispy barramundi. Scatter with peanuts then squeeze over the finger lime pearls. Serve with extra nuoc cham to drizzle.
