The 3 Best Barra Dishes for your Ultimate Aussie Christmas Day Celebration

As more Australians embrace a seafood menu for their Christmas lunch and dinner gatherings, we’ve taken the guesswork out of what to serve. These three brilliant barra mundi recipes by some of Australia’s most loved culinary stars will make your Christmas Day get-together (be it big or small) as relaxed, delectable and enjoyable as possible.

The pretty lights are up the tree, Santa has wrapped up his duties for the day and jingle bell rock tunes are wafting through the air. But if you’re in Australia it’s also likely that the temperature is climbing higher by the minute. And who wants to spend hours slaving in the kitchen on a stifling hot Christmas Day?

To make sure you won’t be tied to a hot oven this year we’ve pulled together three dream barramundi recipes which are perfect for hosting big groups or small.

BBQ lunch? Throw together some Anthony Huckstep BBQ barramundi burgers – which can be spiced up with jalapeno tartare for the adults and served less spicy for the kids. Large family gathering?? Matt Moran’s Pan Roasted Barramundi with Asian Greens is for you. Smaller dinner party? Jill Dupleix’s Warm Barramundi Salad with Tomatoes, Capers and Olives will impress.

All these barra dishes have been chosen as they are simple and super quick for you to prepare, yet rich in taste and flavour. Ideal to serve up to your guests on both the 25th December, and all throughout the summer months.

BBQ LUNCH OR DINNER:

Anthony Huckstep’s BBQ barramundi burger with grilled cos, grilled lemon and jalapeno tartare

Grab the family and get outside for a sunny evening meal. Chef Anthony Huckstep’s BBQ barramundi burger is a quick and simple recipe that can be thrown together easily on a hot summery Christmas Day. For a special treat, swap out the wholemeal buns for some fluffy white bread!

Servings

Prep Time:

10 minutes

Cook time:

15 minutes

Ingredients

4 skinless Australian barramundi fillets
3 jalapenos, finely chopped
½ cup parsley, finely chopped
2 tbs capers, rinsed, drained and finely chopped
1 ½ cups mayonnaise
1 tbs mustard
2 baby cos hearts, halved
2 tbs olive oil
½ tbs lemon rind
1 extra lemon cut in half
4 soft wholemeal buns
Salt and pepper to season

Method

Mix jalapenos, parsley, capers, mayonnaise and mustard in a bowl and leave in the fridge to chill.
Bring barbecue to medium-high heat.
Drizzle barramundi and cos hearts with olive oil, scatter with lemon rind and season with salt and pepper to taste.
Grill barramundi, turning once, until browned and cooked through, approx. 3-4 minutes each side, and rest briefly. Grill lettuce and lemon halves cut-side down until charred, approx. 1-2 minutes.
Grill cut sides of buns before generously spreading bases with jalapeno tartare. Top with barramundi, a lettuce heart and season to taste. Add bun tops and serve with charred lemon.

Anthony Huckstep’s BBQ barramundi burger with grilled cos, grilled lemon and jalapeno tartare

LARGE GATHERING:

Matt Moran’s PAN ROASTED BARRAMUNDI WITH ASIAN GREENS

Impress your friends and family with this beautiful crowd-pleasing dish created by celebrity chef, Matt Moran.

Servings

3-4

Prep Time:

15 minutes

Cook time:

30 minutes

Ingredients

1.2kg whole barramundi
1 bunch baby bok choy
100g soy beans
½ bunch green shallot
1 lemon
50 ml olive oil
50ml sesame oil

Bonito Master Stock

500ml Water
65ml Rice Wine Vinega
40g Palm Sugar
1 small nob Ginger, Roughly Chopped
1 star Anise
½ cinnamon quill
65ml soy sauce
15ml sherry vinega
½ orange zest
25g bonito flakes

Method

Place all stock ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 mins, take off the heat and set aside for 15 mins to infuse, before straining.
To prepare the barramundi, using scissors, trim off all fins and trim back the tail. With a sharp knife make 3 scores on each side of the fillets.
Place in a large fry pan on a high heat with oil and season both sides of the fish with salt and pepper. Once the pan is hot place the barramundi in and cook on high heat for 1-2 mins, or until golden brown. Turn to the other side and cook for a further minute. Place in the oven and cook for 12-15 mins or until cooked through. Take out and finish with a squeeze of lemon.
Cut the bok choy into quarters and pod the soybeans, place the bok choy and soybeans in a saucepan of boiling salted water and cook for 2 mins. Strain off and toss through the olive oil.
Place the Bok Choy on a serving plate with the barramundi on top. Finely slice the shallots and scatter over the top of the fish. Heat the Master stock and pour over the barramundi.
Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving.

Matt Moran’s Pan Roasted Barramundi with Asian Greens

INTIMATE LUNCH OR DINNER PARTY:

Jill Dupleix’s Warm Barramundi Salad with Tomatoes, Capers & Olives

Jill Dupleix’s warm barramundi dish is a versatile dish that you can serve as a traditional main course with one fillet per person, or by pulling the barramundi fillets into hunks and chunks before dressing them with warm, lemony olive and tomato dressing.

Great for a Christmas Day dinner, just double most ingredients to serve 8 guests.

Servings

Prep Time:

5 minutes

Cook time:

15 minutes

Ingredients

4x 200g thick Australian barramundi fillets with skin on
Sea salt and cracked black pepper, to season
4 tbsp extra virgin olive oil
2 tbsp small black olives, unpitted
20 cherry tomatoes, halved
1 tbsp preserved lemon, rinsed and diced
1 tbsp tiny salted capers, rinsed
1 cup basil leaves, torn if large
Handful of rocket leaves
1 lemon, quartered

Method

Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm plates, skin-side up.
To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.
Place barramundi on individual plates and spoon warm tomato dressing over top. Scatter with pepper and rocket leaves. Squeeze lemon juice over top and serve.

Jill Dupleix’s Warm Barramundi Salad with Tomatoes, Capers & Olives