When it comes to seafood in Australia, the “big three” — prawns, oysters, and lobsters — often steal the spotlight. But Australian Chef Jason Roberts invites us to broaden our horizons and explore the versatility of Humpty Doo Barramundi. Available at your local Woolworths stores, this premium, sustainably farmed fish is making waves in home kitchens across the country. Here’s why it deserves a prime spot on your menu and a few fun ways to cook it up.
Humpty Doo Barramundi hails from the Northern Territory, where pristine waters and expert farming techniques combine to create a fish that’s as flavourful as it is environmentally conscious. Known for its firm texture and mild, buttery flavour, it’s the perfect canvas for a variety of cuisines.
Plus, with its high omega-3 content and sustainably farmed credentials, Humpty Doo Barramundi is a deliciously guilt-free choice for your next seafood dish.
Cooking Tips from Chef Jason Roberts
Chef Jason Roberts believes that the best seafood dishes are the ones that let the natural flavours shine. Here are his top tips for cooking Humpty Doo Barramundi:
Don’t Overcomplicate It: Barramundi’s mild flavour pairs well with simple seasonings. A squeeze of lemon, a drizzle of olive oil, and a sprinkle of sea salt are often all you need.
Perfect the Crispy Skin: For a restaurant quality finish, start with the skin side down in a hot, oiled pan. Press gently to ensure even contact with the pan, and don’t flip until the edges are golden and crisp.
Versatile Cooking Methods: Whether you’re grilling, baking, or pan-searing, barramundi is a dream to work with. It’s forgiving for beginners and rewarding for seasoned chefs.
Recipe: BBQ Humpty Doo Barramundi romesco sauce
Ingredients
• 2 plate-sized Humpty Doo Baby Barramundi
• 1 lemon, sliced
Romesco Sauce
• 300g roasted red capsicum, from a jar, drained
• 1/2 cup blanched almonds, toasted, roughly chopped, plus extra to garnish
• 1 tbsp tomato puree
• 2 garlic cloves, crushed
• 1 tbsp sherry vinegar
• 2 tbsp parsley plus extra to garnish
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes
• 1/2 cup olive oil
Instructions
- For the romesco sauce; place all sauce ingredients, except oil, in a food processor, blitz to a chunky paste. With motor running, slowly add oil. Process until combined but some texture remains. Season.
- Preheat barbecue to medium-high heat. Slash 3-5 incisions in each side of the barramundi. Season barramundi on both sides and inside cavity. Stuff cavities with lemon slices. Rub all over with 2 tbsp of oil. Barbecue, turning occasionally, for 20-25 mins until the flesh flakes easily.
- Transfer barramundi to a serving platter, spoon over romesco sauce, garnish with almonds and fresh parsley, and serve with green salad and crusty bread.
