Editorial sample recipeAustralianbeginnerGluten-Free

Australian Lemon Myrtle Barramundi With Finger Lime Aioli

Name: Australian Lemon Myrtle Barramundi With Finger Lime Aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 piece barramundi fillets, skin-on, 150g each; 1 tbsp ground lemon myrtle; 2 tbsp olive oil; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 cup mayonnaise; 2 tbsp finger lime pearls, extracted from fresh finger limes; 1 clove garlic, finely minced

Crispy skin-on barramundi fillets seasoned with native lemon myrtle, paired with a rich creamy garlic aioli infused with citrusy finger lime pearls.

Prep: 15 min
Cook: 10 min
Total: 25 min

Technique to learn

Crispy Skin Searing

Searing skin-on fish skin-down under initial gentle pressure to crisp skin evenly.

Instructions

Step 1: Dry fish skin thoroughly with paper towels and score skin three times shallowly.
Step 2: Season both sides of barramundi with ground lemon myrtle, salt, and black pepper.

Step 3: Whisk mayonnaise, minced garlic, and finger lime pearls in a small bowl until blended; set aside.

Step 4: Heat olive oil in a non-stick skillet over medium-high heat until hot.

Step 5: Place fish skin-side down and press flat with a spatula for 10 seconds to stop curling.

Step 6: Cook skin-side down for 4 minutes until golden and crisp, flip gently, and cook 2 minutes more until opaque.

Cooking tips

Thoroughly drying fish skin prevents sticking and guarantees a crisp skin texture.
Gently fold finger lime pearls into aioli last so they pop pleasantly when eaten.
Original home-cooking adaptation inspired by Australian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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