An interview with Chef Mitch Orr
Ahoy, we are barra-side ourselves with excitement to announce this year's National Barramundi Day ambassador....is Chef Mitch Orr. Mitch will be coming together with 100 restaurants nationwide to dish up creative barramundi specials and recipes for you all to enjoy both dining out and at home.
Like so many Australians, Mitch simply loves his barramundi. Read on for his cooking tips, thoughts on barramundi’s origin and more.
What is your first memory of barramundi?
My first memory of eating barramundi was late night dining at Golden Century with the chefs I was working for when I was younger. Golden Century would serve the barra in little plates, steamed with shallots, served over rice. This is one of my favourite ways to eat barramundi and has inspired one of the recipes I have created for National Barramundi Day.
What’s your experience with barramundi?
I’ve cooked with barramundi at different restaurants over the years. Barra always sells well, everyone is familiar with it, and people like to order white fleshed fish, though it’s also about what you are serving it with.
Did you know over 55% of barramundi consumed in Australia is imported?
Consumers see barramundi and they think ‘oh it’s Australian’, I didn’t realise until recently that so much of barramundi eaten by Australians is actually imported from overseas. You just assume that barramundi, with its indigenous name, is going to all be from Australia.
How would you encourage consumers to Ask for Aussie Barra?
I think it’s really important that consumers are aware of where their fish has originated from. Go to a shop or to a fishmonger that you trust - you’ll get to know where they are sourcing their fish from, is it Australian? Ask them directly which farm they get their fish from too. People ask this when they are buying steak, they ask it with pork, they should be asking the question with the fish they purchase as well.
What is your favourite way to eat barramundi?
This would have to be the traditional Cantonese way of steaming fish with ginger and scallion. I’m also pretty sure it was the first way I ever tried barra!
Why do you love cooking with barramundi?
Barramundi is extremely versatile, it can be grilled, fried, steamed and roasted. Frying barramundi is also a great way to use up the secondary cuts of a whole fish, like the tail or wing.
What are your top cooking tips?
My top tip for cooking grilled barramundi on the bbq is to leave the barramundi uncovered in the fridge overnight to dry the skin out. When you're cooking the barra over charcoal, cook it low and slow with a gap between the fish and embers. These two things will get you a nice crispy skin.
