Forget complicated dinner prep – this Humpty Doo Barramundi with a cheeky chimichurri twist, nails restaurant-worthy flavour with Chef Jason Roberts’ genius 7-5-2 hack: 7 minutes skin-side down for that golden crunch, 5 minutes on the flesh to keep it tender, and 2 minutes to rest so every bite is buttery perfection. Topped with a vibrant Coriander and Ginger Chimichurri, it’s fresh, zesty, and impossibly easy to wow with.
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- 2 x 200 g fillets of Humpty Doo Barramundi
- 2 tablespoons olive oil
- Sea salt flakes
Coriander and Ginger Chimichurri
- 2 cloves peeled garlic
- 1 inch knob of peeled ginger
- 1 large bunch of coriander “leaves only”
- 1 Jalapeno finely chopped
- 1 tablespoon tamari soy
- 2 tablespoons rice vinegar
- Lemon juice
- Salt flakes
- ½ teaspoon sugar
- ½ cup olive oil
- 1 tablespoon yuzu juice or orange juice
- 1 large peeled shallot
- 1 piece of ice
INSTRUCTIONS
Coriander and Ginger Chimichurri
- Place all ingredients into a food processor
- Process till fine, set aside till needed
Fish
- Heat a skillet over medium-high heat.
- Lightly score the fish skin 3–4 times with a sharp knife. Brush the fillets with a little olive oil and sprinkle with sea salt flakes.
- Place the fish skin-side down in the pan and cook for 7 minutes. For extra-crispy skin, you can place a small weight on top, reduce the heat slightly, and let it turn golden and crunchy.
- Remove the weight, flip the fillets, and cook for another 5 minutes. Take the fish out of the pan and let it rest for 2 minutes before serving.
- The fish is ready when a skewer slides in and out of the thickest part with minimal resistance.
- Serve the fillets atop a bed of Coriander and Ginger Chimichurri and enjoy immediately.
