Grilled Barramundi with Lime, Chilli and Coriander
Crisp-skinned barramundi fillets grilled hot and finished with lime, fresh chilli and coriander — everyday Top End cooking.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •heavy frying pan or barbecue plate
- •fish slice
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16 g
- carbs
- 4 g
- protein
- 36 g
- calories
- 310
Instructions
- 1
Pat the barramundi fillets completely dry and season the skin well with salt.
- 2
Whisk the juice of one lime with the fish sauce, garlic and half the chilli to make a dressing.
- 3
Heat the oil in a heavy pan or on a barbecue plate over high heat until it shimmers.
- 4
Lay the fillets in skin-side down and press flat for a few seconds so the skin stays in contact.
- 5
Cook for 6–7 minutes without moving them, until the skin is crisp and the flesh has turned opaque most of the way up.
- 6
Turn and cook for a further 1–2 minutes only.
- 7
Rest the fish skin-side up for 2 minutes so the skin stays crisp.
- 8
Spoon over the lime dressing, scatter with coriander, the remaining chilli and spring onion, and serve with the second lime cut into wedges.
Chef's tips
Dry skin and a hot pan are the whole technique. If the skin sticks, it is not ready to turn.
Ingredient substitutions
- Barramundi → Any firm white fish such as snapper, jewfish or coral trout
- Fish sauce → Soy sauce, or extra salt and lime
Storage
Best eaten immediately; cooked fish keeps 1 day in the fridge.
Reheating
Do not reheat — flake leftovers cold through a rice or noodle salad.
Serving suggestions
Cooked Grilled Barramundi with Lime, Chilli and Coriander?
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