Adam Liaw’s 10-minute blackened barramundi brings the heat
This recipe uses an American soul food technique where fish is coated with spices and seared to create a delicious crust. Serve with lots of lemon wedges.
Ingredients
500g skinless barramundi fillets
salt and black pepper, to season
1 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp dried parsley
½ tsp dried oregano
½ tsp dried thyme
2 tbsp olive oil
25g butter
5 lemon wedges, to serve
Method
Step 1
Season the barramundi well with salt and pepper. Combine the garlic and onion powders, smoked paprika, cayenne pepper and dried herbs, and sprinkle generously over the fish.
Step 2
Heat a large frying pan over high heat and add the olive oil. Fry the fish for about 3 minutes on one side until blackened, then flip. Add the butter to the pan and baste the fish with the butter-and-oil mix for a further 2 minutes, until just cooked through.
Step 3
Transfer the fish onto a serving plate and serve with lemon wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
