Barramundi Burger with Lime Mayonnaise
Crisp pan-seared barramundi fillets layered with zesty lime mayonnaise and crunchy slaw in toasted brioche buns. A fresh Darwin favourite.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy frypan
- •Small mixing bowl
- •Fish slice spatula
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 25 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 35 g
- calories
- 540 kcal
Instructions
- 1
Whisk the mayonnaise, lime zest, and lime juice together in a small bowl until smooth.
- 2
Toss the shredded cabbage in a bowl with two tablespoons of the lime mayonnaise and a pinch of salt.
- 3
Pat the barramundi fillets completely dry using paper towel.
- 4
Dust the barramundi lightly on all sides with plain flour, sea salt, and cracked black pepper.
- 5
Heat the olive oil in a large frypan over medium-high heat until shimmering.
- 6
Cook the barramundi undisturbed for three to four minutes until the underside is golden and crisp.
- 7
Turn the fillets carefully using a fish slice and cook for another two to three minutes until just cooked through.
- 8
Melt the butter in a separate clean frypan over medium heat and toast the bun cut-sides until golden.
- 9
Spread the remaining lime mayonnaise generously over the toasted bun bases.
- 10
Layer the dressed cabbage, cucumber ribbons, and hot barramundi fillets onto the bases.
- 11
Place the bun lids on top and serve immediately.
Chef's tips
Drying the fish thoroughly with paper towel guarantees a crisp crust instead of soggy steamed fish. Barramundi cooks quickly, so remove it from the heat as soon as the flesh turns opaque and flakes gently.
Ingredient substitutions
- barramundi fillets → snapper or flathead fillets
- brioche burger buns → soft potato buns or gluten-free burger buns
Storage
Best served fresh, though cooked barramundi fillets can be refrigerated in an airtight container for up to 1 day.
Reheating
Reheat the fish gently in a lightly oiled frypan over medium-low heat for 2 to 3 minutes until warm.
Common mistakes to avoid
- •Overcooking the barramundi, which turns the delicate, flaky flesh dry.
- •Overcrowding the frypan, causing the fish to release moisture and steam instead of searing crisp.
Serving suggestions
Cooked Barramundi Burger with Lime Mayonnaise?
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