The combination of romantic chemistry and cooking is a recipe for perfection. And, this National Barramundi Day, MasterChef favourites (and real-life couple) Declan Cleary and Sarah Todd are proving just that. On Friday 17 October, the culinary power duo will be firing up the romance (and the grill) at their playful ‘Barra Love Shack’ pop-up on Bondi Beach, serving up their passion for one another. And for Australia’s most iconic fish.
As part of the nationwide celebrations – with more than 150 pubs, restaurants, cafes and clubs across the country plating up barramundi specials – Declan and Sarah have created three exclusive recipes designed to show just how versatile, delicious and easy-to-cook this native fish can be. From delicate steamed dishes to bold, flame-kissed creations, each one champions barramundi’s fresh, healthy flavour and its special place in Aussie food culture.
But, if there’s one dish that captures the sunny, shareable spirit of the day, it’s their Aussie Barra Taco — a light, zesty and utterly crowd-pleasing recipe that proves barramundi belongs at every barbecue and beachside picnic. Packed with punchy pineapple salsa, crisp iceberg lettuce and perfectly grilled local fish, it’s fresh, simple and made for sharing – just like the best love stories.
INGREDIENTS
400g Australian barramundi fillet
1 tbsp seafood masala
1 tbsp oil
2 cups shredded iceberg lettuce
½ cup mayonnaise
4 soft tacos
½ bunch mint
½ bunch coriander
1 cup pineapple, finely diced
½ lime
Salt, to taste
INSTRUCTIONS
- Rub the barramundi with seafood masala, oil and a pinch of salt.
- Grill the barramundi until charred and flaky.
- Warm the soft tacos.
- Mix together iceberg lettuce and mayonnaise.
- Stir together mint, coriander, pineapple and season.
- Layer each taco with iceberg lettuce, then barramundi, salsa and squeeze over lime just before serving.
