Whole Baked Barramundi Recipe

a photo of a baked barramundi stuffed with rice and sultanas

Whole Baked Barramundi Recipe

This whole baked barramundi recipe is easier than you think and well worth the effort of cooking a whole fish! The stuffing is fruity with a citrus kick making it ridiculously delicious!

note - ingredients can be adjusted

5 from 2 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Australian

Servings mains (if not serving with anything else)

Calories 585 kcal

Ingredients

1 kg (2 lb) barramundi , approx 1kg (See Note 1)
250 g (1 ½ cups) cooked rice, (See Note 2)
4 clove garlic, crushed, subs note 3
20 g (? cup) parsley, finely chopped
2 tablespoon lemon rind, approx.1
2 tablespoon orange rind, approx.½
60 g (¼ cup) orange juice, approx.1
45 g (3 tablespoon) olive oil
5 g (1 tablespoon) smoked paprika
5 g (1 tablespoon) sumac
40 g (¼ cups) sultanas

Instructions

Prepare fish

Preheat oven or BBQ to 180°C (360°F).
If required, gut, descale and clean the 1 kg (2 lb) barramundi (leave skeleton in) (See Note 3 for instructions).
Pat the skin down with a paper towel. Slice the fish from the head to the tail on one side of the skeleton so you’re left with a cavity for the filling (don’t slice through to the other side).

Prepare ingredients

Crush or mince 4 clove garlic.
Grate 2 tbsp lemon rind, 2 tbsp orange rind.
Juice 60 g (¼ cup) orange juiceCombine rice, sultanas, parsley, crushed garlic, lemon & orange rind, orange juice, 2 teaspoon smoked paprika, 2 teaspoon sumac and 1 tablespoon olive oil in a medium bowl. Add salt & pepper to taste.
Combine together: 250 g (1 ½ cups) cooked rice, 4 clove garlic, 20 g (? cup) parsley, 2 tbsp lemon rind, 2 tbsp orange rind, 60 g (¼ cup) orange juice, 45 g (3 tablespoon) olive oil, 5 g (1 tablespoon) smoked paprika, 5 g (1 tablespoon) sumac, 40 g (¼ cups) sultanas. Set aside
In a separate bowl, mix 45 g (3 tablespoon) olive oil, 5 g (1 tablespoon) smoked paprika, 5 g (1 tablespoon) sumac.
Place fish onto aluminium paper then rub olive oil and spices mixture on both sides of the fish. Then, fill the fish cavity with the stuffing.

Bake (oven)

If you want to bake a whole fish in the oven, place it directly onto a baking tray (with the aluminium under it) and bake for 25-30 minutes or until the fish is cooked and flaky and reached 64°C (150°F).
Rest for 5 minutes then serve.

Grill (bbq)

Place fish (with the aluminium under it) on the top rack (or on indirect heat). Close the lid and bake for 5 minutes then wrap in the aluminium and bake for a further 20-30 minutes or until the fish is cooked and flaky and reached 64°C (150°F).
Tip: You want to keep the BBQ temperature consistent at about 180C (360F) otherwise it might cook a bit too quickly on the outside and leave the inside undercooked.
Rest for 5 minutes then serve

Notes

Note 1 - Barramundi

I use 1-2 smaller fish depending on how many people I'm feeding. 1 small fish will feed myself and my partner.

If I want to feed more than 4 people, I would opt to buy a large barramundi (at least 2kg).

You could use other white fish with very similar cooking times (depending on size). I would recommend Snapper.

Note 2 - Microwave Rice

The microwave rice cuts down the time needed to prepare this recipe and comes in a convenient packet. You can also get different varieties of microwave rice if you want to mix this up a bit. I've used brown and wild rice blend and it turns out really well.

Note 3 - Garlic

Substitute 1 tablespoon jarred minced garlic

Note 3 (Prepare Fish)

(1) Scale barramundi

Place the fish on a flat surface and hold it by the tail. Use a fish scaler to scrape the scales off the body of the fish, working from the tail to the head. Rinse the fish under cold water to remove any remaining scales.

(2) Gut barramundi

Place the fish on a flat surface and use a sharp knife to make a cut along the belly of the fish, from the anus to the chin. Reach inside the fish and remove the internal organs. Be careful not to rupture the gallbladder, as this will make the fish taste bitter. Rinse the fish cavity under cold water to remove any blood or residue.

(3) Clean the fish

Use a sharp knife to remove the fins from the fish. You can also remove the head if desired. Rinse the fish inside and out under cold water and pat it dry with paper towels.

Nutrition

Calories: 585kcalCarbohydrates: 61gProtein: 45gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 180mgSodium: 166mgPotassium: 836mgFiber: 3gSugar: 2gVitamin A: 1531IUVitamin C: 23mgCalcium: 77mgIron: 3mg

Keyword Baked fish, Barramundi recipe, Grilled Fish, Whole fish recipe

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