Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salt baked barramundi. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The barramundi is baked in a hard crust of salt and herbs bound by egg whites to infuse the fish while keeping the flesh nice and juicy. Serve the barra with bitter greens and segments of orange with a. Fresh Barra, A Hot weber & a world class Kimberly sunset this is living, this is Bondi Harvest, this is Western Australia.
Salt baked barramundi is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Salt baked barramundi is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have salt baked barramundi using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Salt baked barramundi:
- Take Cheap salt
- Get Mixed dry herbs
- Make ready Lime
- Get Ginger
- Make ready Unscaled deep sea barramundi
Home Family Style Oven Baked Barramundi with Rosemary and Lemon. Barramundi is Australia's favourite fish and is known through many parts of the world as "Asian Sea Bass". On a tray, lay baking sheet. Season filet with salt and herbs de Provence.
Instructions to make Salt baked barramundi:
- Wash fish, keep scales on
- Rub fish with turmeric powder if you wish. Line with lemon grass or lime or chilli. I was doing a tomyum style.
- Marinate salt with mixed herbs and lime leaf.
- Pack on the salt allll over
- Bake at 180-200deg for 15mins.
- Hammer the salt away!!
- Peel away the fish skin from tail and scales will come off together. If you like the collagen on the skin, you can turn it over and start scrapping thr skin.
- Eat! And remove the bone like a pro when you reach the middle. Now u know why need deep sea fish, cos easy skeleton and no tiny y bones
Whole barramundi in banana leaves (Peter Kuruvita)Source: Peter Kuruvita. The large flexible leaves of the banana tree are used all throughout Asia to wrap food for steaming or baking. This barramundi recipe is such an easy one to make. I used to worry about having recipes on my blog that were simple. After all, this is a food blog and good cooking is supposed to be complicated isn't it?
So that is going to wrap it up with this exceptional food salt baked barramundi recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
