We sell the best-tasting Barramundi available. That’s a bold claim, but after one taste we’re pretty sure you’ll agree.You’ll find our premium Barramundi fillets and steaks to be mildly sweet and incredibly clean tasting. Thanks to the pristine ocean waters in which we farm our Barramundi, you won’t taste anything muddy or “fishy” in our products.
We feed this fish to our families, so we’re kinda fanatical about the quality of the water in and around our farm. We purposefully located our ocean enclosures in strong currents which keep clean, oxygen-rich waters flowing through them.
In addition to our clean waters, you can rest assured that we do not use any hormones or antibiotics to encourage the growth of our Barramundi. We believe that the best way to grow robust, healthy fish is to simply feed them high-quality food and let them swim in a clean, natural environment.
Our Barramundi eat nothing but top-quality fish meal food, basically we feed our fish with small fries, which has little or no wet market value, caught from our Pontian shore. That means fish that are tasty and naturally high in heart-healthy and brain-boosting omega-3 and omega-6 fatty acids.
How To Make: Barramundi with Coconut Rice
- 1 1/2 cups (265g) sticky rice (see notes)
- 1 tbs fish sauce
- 1 tbs grated palm sugar or brown sugar
- 2 tbs grated ginger
- 4 x 200g skinless barramundi fillets
- 1 tbs peanut oil
- 2 garlic cloves, finely chopped
- 6 spring onions, thinly sliced
- 1/2 cup (125ml) coconut milk
- 2 limes, sliced
- 4 large fresh banana leaves (see notes)
- 4 kaffir lime leaves, finely shredded
- 2 long red chillies, thinly sliced
Rinse rice, then soak in a bowl of cold water for 1 hour. Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish.
Set aside for 15 minutes to marinate.
Heat oil in a frypan over medium heat and cook garlic, remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant. Add the rice and stir to coat. Add 11/4 cups (310ml) hot water along with the coconut milk. Season and cook, covered, over low heat for 20 minutes or until rice is cooked.
Preheat barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal. Barbecue, turning, for 12 minutes or until cooked. Top with chilli and remaining spring onion, then serve with rice.
Also Try: Crispy Skin Barramundi