Seafood focus: A wizard from Oz

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No self-respecting Australian barbecue would be complete without a few fillets of lightly-grilled Barramundi, and this antipodean delight is becoming...

No self-respecting Australian barbecue would be complete without a few fillets of lightly-grilled Barramundi, and this antipodean delight is becoming more common in the UK.

That's partly because it's now being cultivated a little closer to home. New Forest Barramundi is reared by Aquabella in an indoor facility at the largest indoor fish farm in Europe, located at Lyndhurst in Hampshire.

Aquabella puts sustainability at the centre of the production process. The fish are fed additive-free food and grown in a fully enclosed system using recirculation technology that is considered to be one of the the most environmentally sensitive in the world.

The water used comes from the mains supply and is then filtered and dechlorinated, with 95 per cent of it recycled and recirculated.

Barramundi is a succulent fish with a unique, sweet taste and firm texture that makes it ideal for barbecue cooking. It's fine lightly grilled with a bit of lemon and seasoning but for the slightly more adventurous, here are a couple of classic barramundi barbecue recipes but courtesy of Aquabella.

Barramundi with sweet potato chilli & lime

Cooking time: 30 minutes

Ingredients

  • four whole New Forest Barramundi scaled and gutted or eight fillets
  • two to three sweet potatoes
  • three chillies deseeded and finely chopped
  • two limes zest and juice
  • one tspn of sugar
  • 100ml good olive oil
  • Sea salt and black pepper to season

Method

  • Wash and bake sweet potatoes in oven at 200ºC for 30 mins or until soft.
  • Season fish and barbecue for 10 to 15 mins or eight to 10 mins for fillets - use a double wire fish rack to help with turning fish on barbecue.
  • Warm the other ingredients in a pan to infuse flavours.
  • Slice potatoes place fish and pour over the warm marinade.

Barramundi with orange, rosemary & coriander

Cooking time: 15 minutes

Ingredients

  • four whole New Forest Barramundi scaled and gutted
  • two sprigs of fresh chopped rosemary
  • two tsp of cracked coriander seeds
  • two oranges - zest and juice
  • 100ml good olive oil
  • Sea salt and black pepper to season

Method

  • Season fish and barbecue for 10 to 15 mins or until tender. Use a double wire fish rack to help with turning fish on barbecue.
  • In a pan, mix other ingredients and warm to infuse the flavours.
  • Place fish on serving dish and pour over the warm marinade.

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