Great Northern barramundi

Great Northern barramundi

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  • 0:15 Prep
  • 0:05 Cook
  • 2 Servings
  • Capable cooks

This beautiful barramundi will take centre-stage at your Australia Day feast.

Featured in
Cooking for 1 or 2, Nutrition information


  • 2 (about 180g each, 1.5cm thick) skinless barramundi fillets
  • Plain flour, to dust
  • 2 tablespoons sambal oelek
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon canola oil
  • Steamed white rice, to serve
  • Baby spinach leaves, to serve
  • Lime wedges, to serve


  • Step 1
    Cut the fish into thin slices. Place the flour in a medium bowl. Add the fish and toss to coat. Shake off any excess flour.
  • Step 2
    Place the sambal oelek, lime juice, water, soy sauce and coriander in a medium bowl and stir to combine.
  • Step 3
    Heat the oil in a medium frying pan over high heat. Add the fish and cook for 1 minute each side or until golden brown. Add the sambal oelek mixture and cook, covered, for 3 minutes or until fish flakes when tested with a fork.
  • Step 4
    Spoon the steamed rice among serving plates. Top with fish and drizzle with sauce. Serve with baby spinach leaves and lime wedges, if desired.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1128 kj


  • 12g

    Fat Total

  • 1g

    Saturated Fat

  • 36g


  • 1184.99mg


  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Used as a seasoning in Indonesian cooking, sambal oelek is a mixture of ground red chillies and soy sauce. It’s available from Woolworths.

  • Author: Sandra Noonan (Reader)
  • Image credit: Luke Burgess
  • Publication: Australian Good Taste



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