Steamed, pan-fried, roasted or baked: versatility is one of barramundi's golden virtues, meaning there's no best way to eat barramundi. Its sweet, forgiving flesh can hold its own as the primary protein on a plate, or work as a team player in curries, stews and salads.
We have recipes for barramundi fillet pan-fried in a lemon butter sauce, delicious coconut dhal with barramundi, Italian-style fish dishes with punchy garlic, and our version of fancy fish and chips with baked barramundi with smashed potatoes.
Here are our best barramundi recipes to have on repeat.
