Whole Roasted Barramundi with Cilantro-Green Onion Dressing

Whole Roasted Barramundi with Cilantro-Green Onion Dressing encapsulates the essence of gourmet simplicity, transforming the ocean’s bounty into a dish that sings with flavor and radiates with culinary sophistication. Central to this creation is the barramundi, a gem among seafood for its subtly sweet taste and beautifully textured meat. Prepared with a meticulous marinade that blends the umami depth of soy sauce with the nutty warmth of sesame oil, the natural sweetness of honey, and the zesty spark of freshly grated ginger, this fish is poised to captivate the senses. The addition of lime juice is a masterstroke, introducing an element of brightness that not only accentuates the barramundi’s delicate flavors but also tenderizes its flesh, ensuring a melt-in-your-mouth experience with each forkful.

Roasting the barramundi whole is an exercise in elegance, allowing the fish to retain its moisture and tenderness while the skin crisps to a delightful texture. This method of cooking honors the integrity of the fish, allowing it to slowly imbibe the rich flavors of the marinade, resulting in a dish that’s both hearty and refined.

What is barramundi?

Barramundi is a type of seabass native to parts of the Pacific. It’s highly regarded for its mild, buttery flavor and firm, white flesh. It’s taste is often to compared to that of snapper or grouper. This versatile fish can be cooked in numerous ways, including grilling, frying, and baking. Nutritionally rich, barramundi provides a good source of protein and omega-3 fatty acids, making it a healthful addition to any diet. Additionally, its growing popularity has led to sustainable farming practices, especially in the U.S. and Australia, where it’s often touted as an eco-friendly seafood choice.

The culinary journey takes a verdant turn with the Cilantro-Green Onion Dressing, a vibrant fusion that drapes the roasted barramundi in a cloak of freshness. This dressing, with its base of extra virgin olive oil enriched with the tang of red wine vinegar and the citrusy punch of lime, is a revelation. Minced garlic, cilantro, and green onions bring an explosion of fresh, herbal notes that cut through the richness of the fish, offering a refreshing contrast. A dash of red pepper flakes adds just the right amount of heat, balancing the dressing’s bright flavors with a subtle warmth.

Serving this dish becomes an occasion in itself, with the whole roasted barramundi making a stunning statement on the dining table. The Cilantro-Green Onion Dressing, with its lively hues and bold flavors, not only complements the fish but also transforms it into a visual masterpiece. Each element of the dish works in harmony, from the crispy, golden exterior of the barramundi to the lush, green dressing that adorns it, creating a feast for the eyes as much as for the palate.

Whole Roasted Barramundi with Cilantro-Green Onion Dressing stands as a testament to the art of balancing flavors and textures, crafting a dish that is at once comforting and exotic. It showcases how simple ingredients, when brought together with care and creativity, can ascend to the heights of culinary excellence. This dish doesn’t just offer a meal; it provides an experience, inviting diners on a gastronomic journey that celebrates the best of the sea, enhanced by the bright, bold flavors of the dressing. It is, in every sense, a celebration of flavor, texture, and the joy of eating well.

Whole Roasted Barramundi with Cilantro-Green Onion Dressing

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Whole Roasted Barramundi with Cilantro-Green Onion Dressing is a succulent, flavorful dish that combines the tender, mild taste of roasted barramundi with a zesty, herbaceous dressing, offering a perfect balance of savory and fresh notes.

Ingredients

• For the Whole Roasted Barramundi

• 1 whole 1 barramundi, cleaned

• 1/4 cup 1/4 soy sauce

• 1 tablespoon 1 sesame oil

• 2 tablespoons 2 honey

• 1 tablespoon 1 lime juice

• 1 tablespoon 1 ginger, grated

• 2 cloves of 2 garlic, minced

• 4 4 green onions, chopped

• For the Cilantro-Green Onion Dressing

• 1 cup 1 green onions, finely chopped

• 1/2 cup 1/2 cilantro, chopped

• 3 cloves of 3 garlic, minced

• 1/2 cup 1/2 extra virgin olive oil

• 2 tablespoons 2 red wine vinegar

• 1 1 lime, juiced

• 1/2 teaspoon 1/2 red pepper flakes

• to taste, salt and ground black pepper

Directions

• Roast the Barramundi:
  Preheat your oven to 400°F (200°C). In a bowl, mix together the soy sauce, sesame oil, honey, lime juice, grated ginger, and minced garlic. Place the barramundi in a baking dish. Make shallow cuts across the fish’s body on both sides, and rub the marinade all over the barramundi, ensuring it gets into the cuts and inside the cavity. Fill the cavity with the chopped green onions.
  
  Roast in the preheated oven for 25-30 minutes, or until the barramundi is fully cooked and the flesh flakes easily.
• Prepare the Cilantro-Green Onion Dressing:
  While the barramundi is roasting, add the cilantro, green onions, garlic, extra virgin olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and ground black pepper to a mixing bowl. Whisk thoroughly until the dressing is smooth but still has some texture.
• Serve:
  Once the barramundi is roasted, transfer it to a serving platter. Spoon the cilantro-green onion dressing generously over the hot barramundi. The heat from the fish will release the flavors of the dressing, creating a wonderful aroma. Garnish with additional cilantro leaves and lime wedges if desired.