Slapfish
| February 7, 2017

Fishing for a mouthwatering seafood dish loaded with fresh flavor, hearty ingredients, and flavors that taste way too good to resist?

Try experimenting with barramundi, aka the new fish on every seafood lover's plate.

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Chefs from New York to California are embracing the versatility of the healthy, sustainable, and nutritious barramundi, a mild whitefish found in Asia and Australia. It's also high in omega-3s (to enhance your youthful glow) and features half the calories of salmon, which is especially surprising considering its succulent, scrumptious taste.

It’s no wonder this seemingly unknown fish is becoming a favorite in casual shoreline eateries and ritzy seafood restaurants.

"Compared to other fish, it doesn’t have a fishy flavor, and contains more of a toothsome texture, making it more appealing to cook and eat," explains Chef Christopher Nirschel. "You can [put it in] anything from stews to burgers so it’s time we all step up our barramundi game.”

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"The cost of this fish per pound is a huge draw for anyone looking to have a white fish on their menu, or at home," adds Chef Rory Schepisi, who also describes barramundi as having a "softer, more tender meat" and sweeter flavor. "Certain fish, like halibut, range from $17 to $26 per pound, while you can get barramundi for $4 to $7 a pound, making it a great value for home cooks and professional kitchens."

Looking to shake things for tonight's dinner? Chef Andrew Gruel from Slapfish in California uses barramundi in his restaurant's Rodeo Burger, and he's sharing his signature recipe below.

Here’s how to make it:

You Won't Believe What This Rodeo Burger Is Made With

Cooking Method: 
Fry
Category: 
Entree
Level: 
Medium
Yield: 
2 burgers

Ingredients:

Barramundi Burger:

  • 2 each 6 oz. filets of barramundi (the chef used Australis Barramundi)
  • 1 Tbsp. rough cracked black peppercorns
  • 2 freshly baked burger buns (or thick-cut sourdough)
  • 6 fresh pieces of iceburg lettuce
  • 4 thick-cut slices beefsteak tomato
  • Burger sauce (ingredients and recipe to follow)
  • Thick, crispy onion rings (ingredients and recipe to follow)

Burger Sauce:

  • 2 Tbsp. ketchup
  • 1 tsp. siracha
  • 1 tsp. red wine vinegar
  • 1 Tbsp. honey
  • 1 tsp. Dijon mustard
  • 1 tsp. BBQ spice
  • 1 Tbsp. mayo

Onion Rings:

  • 4 cups grapeseed oil
  • Store-bought tempura batter mix (such as McCormick)
  • ½–¾ cup sparkling water (or as much as tempura mix requires)
  • 1 cup flour, or more as needed
  • ½ onion, sliced into thick rings
  • Salt and freshly cracked pepper to taste

Instructions:

  1. Rub barramundi gently with the cracked pepper. Grill, sear or pan-roast the barramundi for about 8 minutes (or until it flakes).
  2. While the fish cooks, mix the ingredients for the sauce.
  3. Next, begin preparing the onion rings. Pour grapeseed oil into a large heavy pot, and heat the oil over mediuim-high heat until the temperature reaches 350 degrees F.
  4. In a large bowl, prepare the tempura batter according to package directions. Place flour in a separate bowl.
  5. Working in batches, dredge the onions first in flour, then dip each into the tempura mix. Fry in the hot oil until golden and crispy. Set aside on a plate lined with paper towels. Season with salt and fresh cracked pepper.
  6. When fish is nearly cooked, toast the burger buns lightly.
  7. Smother the base of the buns with burger sauce. Top with lettuce, tomato, fish, crispy onion rings, and more sauce, if desired. Place the top bun over the burgers and serve.