Barramundi or Asian sea bass is a famous dish in Nepal. It has soft, flaky white flesh with a mild, buttery taste, making it perfect for grilling. Let’s look at the recipe for this amazing dish.
Ingredients:
- 2 fresh barramundi fillets
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon garlic paste
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- Fresh herbs like cilantro or parsley
- Lemon wedge
Instructions
- Get the fish ready: Rinse the barramundi fillets and pat dry with a paper towel.
- Make a marinade: In a small bowl, take the olive oil, lemon juice, garlic paste, salt, and pepper. Give the fish a thorough brushing. Then, put it aside for ten to fifteen minutes.
- Warm up the grill: Now, set the grill’s temperature to medium-high and lightly oil the grates. This prevents the fish from sticking.
- Put the fish on a grill: The fillets should be put on the grill. Cook for three to four minutes on each side. When you can flake the fish apart easily with your fork, you know it’s done.
- Serve: Put the barramundi on your favourite plate and toss some fresh herbs over it. Add a few lemon wedges and serve with roasted vegetables, salad, or just plain rice.
Quick Tip:
Barramundi cooks fast, so ensure not to overcook it. It tastes better when it is soft.
No Time to Cook?
Visit Gurkhas restaurant in Melbourne! We’ll grill it for you. Get in touch now.
