Barramundi Also known as Eastern Seabass “Mild, buttery, and slightly sweet, with firm, moist, and flaky flesh.”
Ingredients
Barramundi (fish).
Water (as protective glaze), Salt, antioxidants/acidity
regulators (E330, E331), Stabiliser (E450, E451, E452).
Country of origin - Vietnam.
Cooking Instructions
Thaw first:
Oven bake:
Preheat oven: 200 °C / 400 °F (fan 180 °C / 360 °F).
Prepare fillet: Place on a baking tray lined with parchment, brush with oil, season.
Bake: Thin fillets (1–2 cm) → 10–12 min, Thicker fillets → 12–15 min
Check doneness: Fish should flake easily with a fork and be opaque.
Pan-Seared:
Heat 1 tbsp oil in a non-stick pan over medium-high.
Season the fillet. Place skin-side down first
Cook 3–4 min per side (for 150–200 g fillet).
Reduce heat to medium if browning too quickly.
Done when opaque and flakes easily.
Microwave (quick option)
Place fillet in a microwave-safe dish. Brush with oil/butter, season.
Cover loosely with microwave-safe wrap or lid.
Microwave on medium power: 150 g fillet → ~2.5–3 min, 200 g fillet → ~3–4 min
Let rest 1 min; check flakiness. Add extra 30 s if needed.
Tips for Barramundi:
Barramundi is lean, so avoid overcooking—it dries out fast.
Skin-on fillets help retain moisture
Serve with lemon, herbs, or a light sauce like garlic butter or soy-lime dressing.
Store below -18*c or below, do not refreeze after thawing.
Weight / Portions
MIN NET WEIGHT
2. KG
