There is something distinctly magical about the Australian Top End. You picture the red dirt, the intense heat, and the waterways teeming with life. And for any Aussie who loves a good feed, there is one silver prize that rises above the rest: the Barramundi.
But let’s be honest, not all Barra is created equal. We’ve all had that “muddy” river fish that requires a bucket of lemon just to make it palatable.
That’s where my obsession with Humpty Doo Barramundi began.
Located halfway between Darwin and Kakadu, this family-run farm is doing something extraordinary. They are raising saltwater Barramundi that tastes clean, sweet, and buttery every single time. It’s sustainable, it’s iconic, and it’s the kind of produce that makes you want to fire up the stove immediately.
The Chef Inspiration
I’m not the only one singing their praises. I was recently looking for inspiration and saw what Aussie chef Jason Roberts has been doing with these fillets, and honestly, it’s enough to make you drool.
Jason treats the fish with the respect it deserves, starting with his own signature Barramundi Ceviche with Leche de Tigre. To further explore the versatility of this fish, he also recommends these popular recipes from the Humpty Doo Barramundi website: the classic Crispy Skin Barramundi (which shatters like glass when you tap it) and the Rice Paper Rolls with Mango a total summer vibe.
For comfort seekers, the site also offers Humpty Doo Barramundi Fish Cakes with Lemon and Dill Aioli, while the Baked Humpty Doo Barramundi with Tom Yum is there for those who like a bit of a kick.
My Turn in the Kitchen
Inspired by the versatility showcased, I decided to create something that felt like home to me. I wanted a dish that captured that Australian coastal feeling, crunchy, zesty, and perfect for a dinner party or a lazy Sunday lunch.
So, I grabbed a few fillets of Humpty Doo (look for the silver skin, it’s a dead giveaway for quality) and got to work.
Here is my take on the Top End icon.
Macadamia & Lemon Myrtle Crusted Barramundi
(Note: This captures the nutty sweetness of the fish, pairing it with native ingredients.)
Prep time: 15 mins | Cook time: 12 mins | Serves: 4
The Gear:
- 4 x Humpty Doo Barramundi fillets (skin off or on, your preference)
- 1 cup Macadamia nuts, roughly chopped
- ½ cup Panko breadcrumbs
- 1 tbsp Lemon Myrtle (dried ground) – if you can’t find this, lemon zest works too!
- 1 Egg, beaten
- 2 tbsp Butter, melted
- Salt and Pepper to taste
- Lemon wedges to serve
The Method:
- Prep the crust: In a bowl, mix your chopped macadamias, panko crumbs, lemon myrtle, and melted butter. It should look like wet sand and smell like the Australian bush.
- The Fish: Pat your Humpty Doo Barramundi fillets dry with a paper towel. This is crucial for a good texture. Season them generously with salt and pepper.
- Coat it: Brush the top of the fish with the beaten egg, then press a thick layer of the macadamia mixture onto the flesh side. Don’t be shy—pack it on there.
- Bake: Pop them onto a baking tray lined with paper. Bake at 200°C (fan-forced) for about 10–12 minutes. You want the nuts golden brown and the fish just opaque and flaking gently.
- Serve: Plate it up immediately with a fresh green salad and a big wedge of lemon.
The beauty of Humpty Doo Barramundi is that it holds up. It’s meaty enough to take on a crust like this without getting lost, but delicate enough that it melts in your mouth.
Whether you’re trying one of Jason Roberts’ masterpieces or throwing together a creation of your own, supporting Australian aquaculture never tasted so good. Humpty Doo Barramundi is available from Woolworths, Costco and select independent stores nationally – found in the deli and the freezer aisle, starting at AUD$14.
Have you tried Humpty Doo Barramundi yet? Let me know in the comments how you cook yours.
