Best barramundi recipes to cook in 2025

The beauty of barramundi lies in its versatility. You can cook the fleshy white fish in plenty of different ways, meaning you can cook it weekly and never tire of it. It has a sweet, mild taste and firmness that can hold its own as the primary protein on a plate, or work in curries, stews and salads. Really, all barramundi recipes reign supreme in our eyes, but these ones hit the mark time and time again — be they fast dishes using Asian flavours for weeknights or whole-roasted barramundi to feed a crowd.

From barramundi fillets pan-fried in a lemon butter sauce to delicious coconut dhal with barramundi, as well as pasta dishes and our version of fancy fish and chips featuring baked barramundi with smashed potatoes, here are our best barramundi recipes to add to your repertoire.

Selecting sustainable seafood is important when it comes to fish. While nine in 10 Australians say that they’re concerned about fish sustainability, only a fraction of us put our money where our mouth is. So, Gourmet Traveller created a sustainable seafood guide to shine a light on the ways you can be a better fish eater, from buying local and lesser-known fish species to handy online tool Good Fish Bad Fish. Or check out Australia’s independent sustainable seafood guide, Good Fish.
A note on buying sustainable seafood

Best barramundi recipe ideas for cooking in 2025

Coconut dhal with barramundi

Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.

Baked barramundi recipe served with smashed salt and vinegar potatoes for a version of fancy fish and chips recipe

Baked barramundi with pepperleaf mayonnaise

When paired with our salt and vinegar potatoes, this baked barramundi recipe becomes a refined version on the classic Aussie fish and chips.

Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens

Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.

Barramundi with cavolo nero and capers

Australian Gourmet Traveller recipe for Barramundi with cavolo nero and capers

Christine Manfield’s spiced barramundi with tomato-chilli pickle

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

Barramundi with Grenobloise sauce and colcannon

A comforting pan-fried barramundi recipe with Grenobloise sauce and colcannon makes for one quick and easy dinner.

Jerk-rubbed barramundi with dirty rice

Cooking a whole fish can be intimidating. But we’ve taken all of the guesswork out to make this flavour-packed dish your new weeknight favourite.

Roast barramundi with kale, fennel and broccoli slaw

It takes no time for roast barramundi: here, we’ve served a golden fillet with a kale, fennel and broccoli slaw and a scattering of dukkah to liven things up.

Barramundi en croûte

Australian Gourmet Traveller recipe for barramundi en croûte by Donovan Cooke from The Atlantic in Melbourne.

Crisp fish, green mango and roast coconut salad

A textural salad that’s all crisp and crunch.

Pendolino’s spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)

Light, fresh and full of flavour. This is the perfect summer pasta meal.

Sour curry of barramundi

This South East Asian-style curry has a tangy sour flavour from tamarind and amchur, dried green mango powder. The use of a little stock makes it quite a light curry and the flavour of the fish really shines.

Coconut-poached barramundi with pumpkin and snake beans

Australian Gourmet Traveller recipe for coconut-poached barramundi with pumpkin and snake beans.

Steamed barramundi with shiitake mushroom rice

Steamed barramundi with shiitake rice

Steaming fish locks in moisture so you’ll end up with perfect fillets every time. Try it next time you buy barramundi and serve it with this super flavoursome mushroom rice.

Pan-fried barramundi with eggplant and miso purée

Recipe for pan-fried barramundi with eggplant and miso purée.

Barramundi en papillote

Australian Gourmet Traveller fast French recipe for barramundi en papillote.

Grilled and poached wild barramundi with red wine sauce

Australian Gourmet Traveller recipe for grilled and poached wild barramundi with red wine sauce by Daniel Southern from Melbourne restaurant Comme.

Roast barramundi with kipfler potatoes and celeriac

Australian Gourmet Traveller fast recipe for roast barramundi with kipfler potatoes and celeriac.

Wild barramundi, cavolo nero and spanner crab

While crab and fish sounds like a rich combination, there’s plenty of fresh flavour going on here to balance things out.

Son in Law’s crisp barramundi fillets with roasted chilli, mint and coriander

Just the right amount of spice and zest.

Crisp barramundi with prawn salsa and vanilla-infused dressing

Australian Gourmet Traveller recipe for crisp barramundi with prawn salsa and vanilla-infused dressing

Barbecued barramundi with macadamia romesco

A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it’s an impressive looking addition to the table, to boot.

Barramundi with braised green beans, dill and mint

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

Moroccan-style barramundi with chickpeas and chilli

Australian Gourmet Traveller recipe for Moroccan-style barramundi with chickpeas and chilli.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Author Monique Foy Senior Content Producer

An English major with a penchant for anchovies on toast and the ocean, Monique Foy got her start at Gourmet Traveller after an existential crisis and career pivot. Originally a digital marketer at global media agencies and a stint as an SEO writer, Monique threw caution to the wind one Wednesday and decided to pursue her true passion – writing, of the food and drinks variety. Since then, she’s had her work published in Broadsheet and Urban List, and she joins Gourmet Traveller as Senior Content Producer with the intention to continue adding funky venues and quaint new wine bars to her growing iPhone notes section. Cin cin!

Best barramundi recipe ideas for cooking in 2025

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