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BBQ Barramundi in a Thai Marinade

Recipe by Neil Perry from Food Source - Neil Perry

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Barramundi is a prized game fish, known for its excellent flesh and subtle flavour. In this recipe we use the Neil Perry Thai Marinade Paste. Ingredients include sweet peppers, coriander, garlic, spices and sesame oil. The paste can be purchased at Simon Johnson Quality Foods, David Jones and major Supermarkets. Nam jim is a Thai vinaigrette. Consider the balance of hot, salty, sour and sweet when making it. The basic ingredients are chillies (hot), salt or fish sauce (salty), palm or white sugar (sweet) and lime juice, coconut vinegar or tamarind (sour). Shallots, coriander roots, garlic and so on play supporting roles. Don’t substitute lemon juice for lime juice and always use fresh limes where possible

Serves 4

Ingredients

Barramundi

1 kg Fillet of barramundi Trimmed and cut into
160 g Neil Perry Thai Marinade Paste .
vegetable oil

Nam Jim

4 Garlic Cloves
4 Coriander roots
2 teaspoons sea salt
2 long Red chilli's deseeded and chopped
2 long green chilli's deseeded and chopped
2 Wild green chilli's
2 tablespoons palm sugar syrup
40 ml Fish sauce
80 ml fresh Limes
6 red shallots thinly sliced

Salad

100 g Pawpaw .
60 g bean sprouts picked
1 large Lebanese cucumber
40 g Roasted Peanuts crushed
8 Cherry Tomatoes halved
2 red eschalots sliced
2 Fried red eschalots sliced
¼ bunch Thai Basil
¼ bunch Coriander
¼ bunch Mint

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Method

Barramundi

Marinate the barramundi liberally in the marinade and leave for 1 hour.
Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.

Nam Jim

To make the nam jim, pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don’t reduce to a paste.
Add the chillies and crush lightly.
Mix in the palm sugar, fish sauce, lime juice and eschallots.
The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.

Salad

Mix all the salad ingredients together in a bowl and toss lightly with the nam jim.
Arrange on plates and serve the grilled barramundi over the top and any excess nam jim over the top of the fish.

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Recipe Rating

What do you think?

Sid January 2011

Nice recipe but NP Marinade? Come on!

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Joann3 January 2010

Hi where can I find NP marinade in W.Australia, luv to make this dish cheers jo

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Paulyne October 2009

It sounds delicious can't wait to try it.

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Kyle October 2009

Love the recipe but really loathe the idea of a NP premade paste....

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Schomby April 2009

Made this for about 10 people on Good Friday and went off like a dream.. No NP Marinade available in Darwin so made one up form another recipe and all went great guns.. Five Stars

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