Australian · beginner
Australian Lemon Myrtle Barramundi With Finger Lime Aioli
Crispy skin-on barramundi fillets seasoned with native lemon myrtle, paired with a rich creamy garlic aioli infused with citrusy finger lime pearls.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Dry fish skin thoroughly with paper towels and score skin three times shallowly.
- 02
Season both sides of barramundi with ground lemon myrtle, salt, and black pepper.
- 03
Whisk mayonnaise, minced garlic, and finger lime pearls in a small bowl until blended; set aside.
- 04
Heat olive oil in a non-stick skillet over medium-high heat until hot.
- 05
Place fish skin-side down and press flat with a spatula for 10 seconds to stop curling.
- 06
Cook skin-side down for 4 minutes until golden and crisp, flip gently, and cook 2 minutes more until opaque.
A LITTLE KITCHEN KNOW-HOW
Crispy Skin Searing
Searing skin-on fish skin-down under initial gentle pressure to crisp skin evenly.
Notes from the kitchen
- Thoroughly drying fish skin prevents sticking and guarantees a crisp skin texture.
- Gently fold finger lime pearls into aioli last so they pop pleasantly when eaten.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.