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BBQ Barramundi in a Thai Marinade

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


  • 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

  • 0.25 bunch Thai Basil

  • 0.25 bunch Coriander

  • 0.25 bunch Mint


  • Barramundi:

  • 1.

    Marinate the barramundi liberally in the marinade and leave for 1 hour.

  • 2.

    Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.

  • Nam Jim:

  • 1.

    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.

  • 2.

    Add the chillies and crush lightly.

  • 3.

    Mix in the palm sugar, fish sauce, lime juice and eschallots.

  • 4.

    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:

  • 1.

    Mix all the salad ingredients together in a bowl and toss lightly with the nam jim.

  • 2.

    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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Posted by SchombyReport
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
Posted by poddyReport
It sounds delicious can't wait to try it.