Barramundi Recipe
pan seared barramundi, citrus rice, mango puree, farm vegetables, chive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Citrus Rice
Mango Puree
Farm Vegetables
Chive Oil
Method
Fish
- 1
Prepare the Barramundi
Season the barramundi fillets with salt and black pepper on both sides.
- 2
Pan Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned barramundi fillets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
Citrus Rice
- 3
Cook the Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
- 4
Add Flavor
Once the rice is cooked, stir in 2 tablespoons of lime juice, 1 teaspoon of lime zest, and 1 tablespoon of chopped cilantro. Fluff with a fork and set aside.
Mango Puree
- 5
Make the Mango Puree
In a blender, combine the diced mango, 1 tablespoon of lime juice, and 1 tablespoon of honey. Blend until smooth. Adjust sweetness with more honey if desired. Set aside.
Farm Vegetables
- 6
Sauté the Vegetables
In the same skillet used for the fish, add a little more olive oil if needed. Add the trimmed asparagus, sliced carrots, and halved cherry tomatoes. Sauté over medium heat for about 5-7 minutes until tender-crisp.
Chive Oil
- 7
Prepare Chive Oil
In a small bowl, mix the chopped chives with 1 tablespoon of olive oil. Set aside.
Assembly
- 8
Serve the Dish
On a plate, place a serving of citrus rice, top with a barramundi fillet, and drizzle with mango puree. Arrange sautéed vegetables around the fish and finish with a drizzle of chive oil.