Barramundi is a healthy, white fish with a dense meaty texture and a very mild flavor. Because of its mildness, barramundi will easily take on other flavors. Another name for Barramundi is Asian Sea Bass, and it is becoming more popular because it is an eco-friendly and sustainable type of fish.
This recipe is quick to make, quite unusual, and delicious! We enjoy barramundi and my husband David made this for us – it was really good! The recipe calls for blueberry balsamic vinegar, which is not common, but can be obtained at Blue Door Oil & Vinegar in Calgary.
Prep time: 15 minutes, including marinating time
Cook time: 5 minutes
2 Tbsp blueberry balsamic vinegar
1 tsp rice vinegar
1 Tbsp coconut sugar
1 Tbsp gluten free soy sauce
2 Barramundi or Sea Bass fillets
1 tsp coconut oil (for frying)
- In a small bowl whisk together blueberry vinegar, rice vinegar, coconut sugar and soy sauce until the glaze is smooth.
- Place fillets rounded side up on a plate; spread ½ of the glaze onto the rounded side. Let marinate for 5 minutes.
- Flip the fillets over. Spread remaining glaze over the fillets. Let marinate for 5 minutes.
- Heat the coconut oil in a non-stick skillet over high heat. Place the fillets in the pan. Cook until the fillets are slightly white around the edges, approximately 1-2 minutes. Flip the fish over and cook until the fillets are flaky and white around the edges, about 1-2 minutes more.