Chimchurri up and make it: Roasted Humpty Doo Barramundi with Coriander and Ginger recipe from Jason Roberts

It’s no secret that when it comes to the festive season, Australians go wild for seafood with approximately 22-thousand tonnes of prawns, fish, and oysters flying out the doors at Christmas time.

But this year, why not spice things up with something a little different and serve up grilled barramundi with a fresh chimichurri sauce? Chef and TV personality Jason Roberts showed us how.

Jason Roberts’ Roasted Fillet of Humpty Doo Barramundi with Coriander and Ginger Chimichurri

If time permits, leave the barramundi on a cake rack for a day, skin side up, uncovered to remove moisture, increasing skin texture and flavour profile.

OR

Pat the skin of the barramundi dry with a paper towel to remove as much moisture as possible and leave for 10 minutes at room temperature before cooking.

Serves 2

Ingredients

• 2 x 200gm fillets of Humpty Doo Barramundi
• 2 tablespoons olive oil
• Sea salt flakes

Coriander and Ginger Chimichurri

• 2 cloves peeled garlic
• 1 inch knob of peeled ginger
• 1 large bunch of coriander “leaves only”
• 1 Jalapeño finely chopped
• 1 tablespoon tamari soy
• 2 tablespoons rice vinegar
• Lemon juice
• Salt flakes
• ½ teaspoon sugar
• ½ cup olive oil
• 1 tablespoon yuzu juice or orange juice
• 1 large peeled shallot
• 1 piece of ice

Method

Coriander and Ginger Chimichurri

1. Place all ingredients into a food processor
2. Process till fine, set aside till needed

Fish

1. Pre-heat skillet over moderate to high heat
2. Score the fish skin with a sharp knife 3-4 times
3. Brush fish with a little oil and season with salt flakes
4. Place fish skin side down and continue cooking for 7 minutes, preferable with a small weight on top to help with crisping the skin, lowering the heat a little and allowing for skin to crisp and turn golden
5. Remove weight, flip the fish and cook for a further 5 minutes, before removing from pan and allowing two minutes to rest before serving
6. Fish will be done when a skewer can be pushed in and pulled out, with very little to no resistance in the thickest part of the fish
7. Serve fish over a bed of the Chimichurri
8. Serve immediately

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