Barramundi with Lemon Myrtle: Savoring an Australian Flavor

There’s something truly exquisite about the delicate, buttery flesh of Barramundi, perfectly complemented by the aromatic zest of Lemon Myrtle. I vividly remember the first time I dined at a seaside restaurant in Queensland, where the chef presented a beautifully plated barramundi dish that instantly captivated my taste buds. The infusion of Lemon Myrtle added a refreshing and uniquely Australian twist, making the meal unforgettable. This Barramundi with Lemon Myrtle Recipe has been lovingly perfected by home cooks and professional chefs alike, cherished by many, and remains a beloved staple in Australian kitchens and fine dining establishments across the country.

Barramundi isn’t just a fish; it’s a symbol of Australia’s rich aquatic heritage and culinary innovation. Especially popular in regions like Queensland and Western Australia, this Barramundi with Lemon Myrtle Recipe embodies the timeless appeal and regional significance that have made it a quintessential Australian classic enjoyed both locally and internationally. Whether you’re preparing it for a special occasion, a family dinner, or a gourmet evening at home, this recipe delivers the harmonious blend of flavors that define authentic Australian cuisine.

Ingredients

For the Barramundi with Lemon Myrtle:

• • 4 fillets of barramundi (6 ounces each), skin on

• • Salt and freshly ground black pepper to taste

• • 2 tablespoons olive oil

• • 1 tablespoon butter

For the Lemon Myrtle Marinade:

• • 2 tablespoons Lemon Myrtle leaves, finely chopped (dried or fresh)

• • 1 tablespoon lemon zest

• • 2 tablespoons olive oil

• • 1 tablespoon lemon juice

• • 2 cloves garlic, minced

• • 1 teaspoon honey or maple syrup

• • Salt and pepper to taste

For the Sauce:

• • 1/4 cup white wine (optional)

• • 1/2 cup vegetable or chicken broth

• • 2 tablespoons butter

• • 1 tablespoon fresh lemon juice

• • 1 teaspoon Lemon Myrtle leaves, finely chopped

• • Salt and pepper to taste

For Garnish:

• • Fresh parsley or cilantro, chopped

• • Lemon wedges

For Serving:

• • Steamed vegetables, roasted potatoes, or rice

Instructions

Preparing the Marinade

1. 1. Combine Marinade Ingredients: In a small bowl, whisk together 2 tablespoons of finely chopped Lemon Myrtle leaves, then 1 tablespoon of lemon zest, and 2 tablespoons of olive oil, then 1 tablespoon of lemon juice, then 2 cloves of minced garlic, and 1 teaspoon of honey or maple syrup. Season with salt and pepper to taste.
   2. Marinate the Fish: Place the 4 barramundi fillets in a shallow dish and pour the marinade over them. Ensure each fillet is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
      

Cooking the Barramundi

1. 1. Season the Fish: Remove the fillets from the marinade and pat them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
   2. Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and bubbling.
      
   3. Cook the Fillets: Place the barramundi fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them to allow the skin to become crispy and golden brown.
      
   4. Flip and Finish Cooking: Carefully flip the fillets and cook for an additional 3-4 minutes on the other side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside on a warm plate.
      

Making the Lemon Myrtle Sauce

1. 1. Deglaze the Pan: In the same skillet, add 1/4 cup of white wine (if using) to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
   2. Add Broth and Simmer: Pour in 1/2 cup of vegetable or chicken broth and bring to a gentle simmer. Let it reduce by half, about 3-4 minutes.
      
   3. Incorporate Butter and Lemon: Stir in 2 tablespoons of butter until melted and smooth. Add 1 tablespoon of fresh lemon juice and 1 teaspoon of finely chopped Lemon Myrtle leaves. Season with salt and pepper to taste.
      
   4. Finish the Sauce: Remove the sauce from heat and drizzle it over the cooked barramundi fillets.
      

Serving the Dish

1. 1. Garnish and Plate: Place the barramundi fillets on serving plates. Spoon the lemon myrtle sauce generously over each fillet.
   2. Add Sides: Accompany the fish with steamed vegetables, roasted potatoes, or rice for a complete and satisfying meal.
      
   3. Final Touches: Garnish with a sprinkle of fresh parsley or cilantro and serve with lemon wedges on the side for an extra burst of citrus flavor.
      

Tips for Perfect Barramundi with Lemon Myrtle

• • Quality Fish: Use fresh, high-quality barramundi for the best flavor and texture. Look for fillets that are firm and have a mild, sweet aroma.

• • Marination Time: Allowing the fish to marinate for at least 30 minutes ensures that the Lemon Myrtle and lemon flavors penetrate the meat, enhancing its taste.

• • Crispy Skin: To achieve perfectly crispy skin, make sure the fillets are dry before seasoning and cooking. Avoid moving them too soon in the pan.

• • Balanced Sauce: Taste the sauce before serving and adjust the seasoning as needed to balance the flavors of sweet, sour, and savory.
    
    
  • Fresh Herbs: Garnishing with fresh herbs adds a vibrant color and fresh flavor that complements the richness of the dish.
    
    
  • For further information visit this Wikipedia page.

Variations and Substitutions

• • Seafood Mix: Incorporate other seafood like scallops or prawns along with the barramundi for a more diverse dish.

• • Vegetarian Option: Replace the fish with tofu or tempeh and use vegetable broth to make the dish vegetarian-friendly.

• • Spicy Kick: Add a dash of chili flakes or a slice of fresh red chili to the sauce for an extra spicy dimension.

• • Different Citrus: Experiment with lime or orange juice instead of lemon for a different citrus profile.

• • Herb Variations: Substitute cilantro with fresh basil or mint for a unique herbal twist.

Enjoying Your Barramundi with Lemon Myrtle

Serve your Barramundi with Lemon Myrtle as the centerpiece of a delightful meal, perfect for family dinners, entertaining guests, or enjoying a gourmet evening at home. Pair it with a crisp white wine like Sauvignon Blanc or a light Australian Chardonnay to enhance the delicate flavors of the fish. Accompany the dish with a side of steamed vegetables, roasted potatoes, or a fragrant herbed rice to complete the dining experience. This recipe not only brings the vibrant tastes of Australia to your table but also offers a sophisticated and satisfying meal that celebrates the harmonious blend of fresh ingredients and traditional flavors.