Well one for the cooks out there. What is the best way to cook barramundi, what im after is a simple way for a simple bloke to cook it, not after any fancy nancy stuff either, deep fry or grill would be the go. Gawd im drooling already
Dave
Cruising Granny said
03:26 PM Nov 26, 2009
Take your barra fillet, and simply slap it on the clean hot bbq plate or frying pan with a sprinkling of extra virgin olive oil. You can never have enough virgins, and having an extra one has to be a bonus.
Sprinkle with lemon juice and a little black pepper as it begins to cook, the fish, not the virgin, silly.
Cook the fish on one side until the top beings to turn pink, then flip it for a couple of minutes, while it's still juicy put it on your plate. Don't keep turning it, it slows down the cooking. Just leave it lie there while you sip the appropriate bevvy of choice, and only turn it once.
You can play with it and roll in flour, and all that stuff, but I prefer all my fish to be grilled this way. Lime juice can be substituted for the lemon. Only add a little salt before eating, unless it's a farmed barra which tastes bland anyway.
The best barra is a tidal barra. Enjoy.
drongo & wendy said
04:26 PM Nov 26, 2009
Bugger the fish i wanna know more about those there virgins and how do i extract the virgin oil ?
Disco Duck said
06:45 PM Nov 26, 2009
Drongo...............if you don't know how to extract the oil by now...............There is NO way you'll ever get it from a Virgin.
If you have a lack of oil................try dipping the virgin!!
I like Granny's recipe.....best for fresh fish!! Most fresh fish are cooked best just like that!! One rule................don't cook it for too long!!
Firefly said
07:19 PM Nov 26, 2009
I like to wrap mine in a bit of foil, spray it first with the olive oil spray, sprinkle of salt and cracked pepper, throw in some lemon or lime wedges and in the oven, camp oven or frypan. Does not take long, ten minutes depending on the size and I am talking fillets. Delicious.
Oh and no washing up that way either.
Disco Duck said
07:50 PM Nov 26, 2009
For the first time in our lives Firefly we have an argument.......Damn!!
Hey..............our first tiff..............how about that?? I can't wait to make up :)
I am NOT a fan of fish cooked in alfoil !!!!! Alfoil is for G strings............anti nuclear helmets......Blonde Bimbos and the like................maybe potatoes, bananas etc etc. baked in the fire..............but never fish!!.. Why would you steam a good fish fillet?? Grill or fry.......................Not too hard to work out!! Snapper, Barra, Groper etc etc..........magic on a BBQ plate!!
Some folk love to cook Snapper in alfoil with all the onions and tomatos and other crap!! Not me.!! More steamed stuff!!
I am now going to "duck" away and wait for the critics.......................
Cruising Granny said
09:17 PM Nov 26, 2009
Simple is best. Especially fish.
I've eaten whiting, blue bone, barra, snapper, macky, northern salmon, jewy or dhu fish, even herring (tommies). Fresh is best.
If you're worried about flavours from the bbq plate affecting the fish use baking paper, NOT foil. Or just use a clean frying pan. To do this in the oven is a waste of gas or electricity. The heating time is longer than the cooking time.
The best feed of grilled barra I've had so far was at the Cooktown jetty cafe'. Thick fillet of wild estuarine barra grilled and seasoned to perfection.
Firefly said
10:48 PM Nov 26, 2009
Ah see Duck, the best part of the tiff is the making up, so they tell me.
I like steamed fish, I don't like cleaning a grill, no point having an oven if you don't use it.
Each to their own, I like my way, it works for me. And it doesn't get much simpler than no washing up.
Disco Duck said
06:01 AM Nov 27, 2009
I do like your theory on the no washing up. Firefly. As you say to each his own. :)
jimricho said
06:18 AM Nov 27, 2009
Disco Duck wrote:
Some folk love to cook Snapper in alfoil with all the onions and tomatos and other crap!! Not me.!! More steamed stuff!!
If you're cooking snapper or barra with onions and tomatoes I'd recommend adding lashings of vegemite......
If you're going to bugger up a good fish do it properly!
drongo & wendy said
08:32 AM Nov 27, 2009
Thanks Granny done it your way,[ gawd that lets the mind wander] Barra was superb.
Well now Mr Disco u ole quacker u, Gawd talk about dipping virgins, after 7 kids my darlin misses still says she is virginal. Now after 50 years odd i looked down and now know y she says that" sob sob"
Fire, im a gunna try your cookin way to, variety is the spice off life. Ive got a bucket full of barra so just like Disco virgins il try anything once.
justcruisin01 said
09:36 AM Nov 27, 2009
To avoid the other flavers frim the bbq plate ,or if plate is dirty use a tefflon bbq matt. avail ,& bunnings , also very good for marinades [non stick]
the best thing to have with barra is more barra!!!!!!!!!!!!!!!!!!!!!!!!1
-- Edited by justcruisin01 on Friday 27th of November 2009 08:40:30 AM
Disco Duck said
11:42 AM Nov 27, 2009
My question is......................Would a virgin ever need an oil change? If not......why is there so much oil for them. If my car used that much oil I would get rid of it or do a rebuild.
Hmmm..............a rebuild could be fun!!
And the worst part Drongo......is after 50 years it is too late to look at putting an extension on. LOL
-- Edited by Disco Duck on Friday 27th of November 2009 10:44:25 AM
ibbo said
11:54 AM Nov 27, 2009
Disco,this is one topic that I will not make any rude remarks about.I love Barra and I love.........................Can't say it.Put vinegar on the fish.Cheers.Ibbo.
Disco Duck said
11:59 AM Nov 27, 2009
I know Ibbo......I know. It's the oil isn't it. Makes you soooooo slippery! :)
ibbo said
12:32 PM Nov 27, 2009
We used to use vaseline before sex.........................put it on the door handles and the kids couldn't get in to play horsey rides....ah yes the joys of children.Cheers.Ibbo.
Peter_n_Margaret said
12:57 PM Nov 27, 2009
Firefly wrote:
I like steamed fish,
I preferr grilled, but steaming can be done in a microwave very quickly with practice. Just don't over do it.
Cheers, Peter
Firefly said
02:58 PM Nov 27, 2009
I bought two of those bbq mats from Aldi today, just under $10 each on sale, fair bit cheaper than the ones at Bunnings at the moment if anyone has an Aldi near them.
The Gnome said
04:28 PM Nov 27, 2009
Yes Firefly picked some up yesterday,good value compared to others I have seen.
justcruisin01 said
04:37 PM Nov 27, 2009
Firefly wrote:
I bought two of those bbq mats from Aldi today, just under $10 each on sale, fair bit cheaper than the ones at Bunnings at the moment if anyone has an Aldi near them.
You done well.
just dont let them get near a naked flame .
-- Edited by justcruisin01 on Friday 27th of November 2009 03:38:43 PM
Rolly said
06:39 PM Nov 27, 2009
justcruisin01 wrote:...............just dont let them get near a naked flame .
Last time I got anywhere near a naked 'flame' they had to whop the defibrillators on me
Cruising Granny said
06:51 PM Nov 27, 2009
Gee, all you blokes do is whinge about memories lost these days.
If you don't use it, you lose it, so practice, practice practice. The flesh has to be willing.
If the naked flame sent you into raptures, imagine what would happen with all those extra oily virgins.
As long as the fish ends up cooked to your requirements, and tastes good, it doesn't really matter. It's all good.
Pam said
08:42 PM Nov 27, 2009
Our son goes fishing at Eucumbene for trout. He left his fish smoker here so we had smoked trout for tea. very nice.
Firefly said
09:30 PM Nov 27, 2009
Smoked is nice for a change isn't it.
When we went to the Coburg we were introduce to something called,( and please excuse the spelling, I am unsure how it goes), numus?
That was fantastic. It was not barrumundi though, it was queen fish. The flesh needs to be a firmer flesh to not fall to pieces. I think the main ingredient is vinegar and the flesh is uncooked by heat. Kinda a sushi thing I guess, amazing. I nearly made myself sick on it I consumed so much.
Has anyone heard or tried that?
Cruising Granny said
09:57 PM Nov 27, 2009
Smoked fish is bloody bonza, but they're so hard to roll in the tally-ho and light up.
Disco Duck said
10:16 PM Nov 27, 2009
Never heard of the Numus, Firefly..............can't help you.
We used to catch Salmon on the West coast of S.A. and smoke it.................AWESOME!!
that's all I can say. Couldn't stop eating it.
Salmon..........Salmon Trout............Mullet..........Tommys.....................all oily fish and soooo good smoked!!
xina said
10:22 PM Nov 27, 2009
Got a recipe somewhere I think. I found it, but I may have more variations. Posting it in the What's Cooking thread. Cheers, xina.
-- Edited by xina on Friday 27th of November 2009 09:30:33 PM
Firefly said
07:27 AM Nov 28, 2009
Thanks heaps Xina.
justcruisin01 said
01:07 PM Nov 28, 2009
Rolly wrote:
justcruisin01 wrote:...............just dont let them get near a naked flame .
Last time I got anywhere near a naked 'flame' they had to whop the defibrillators on me
Thats what happens when you bite off more than you can chew!!!!!!!!!!!!!!
What away to go.
CHEERS>
Mike47 said
07:38 PM Nov 28, 2009
Dave,
The absolute best way to have a feed of Barra is to cut it into cutlets, rather than fillets, (Cut slices about 25mm thick vertically through the fish)...
Wrap in Alfoil with a couple of slices of onion, a slice of tomato, salt and pepper to taste and a splash of white wine and a good squeeze of lemon juice...
Wrap tightly and cook for 5 minutes each side on a barbie, shovel blade over the fire or in some coals.
Can't be beat
What is the best way to cook barramundi, what im after is a simple way for a simple bloke to cook it, not after any fancy nancy stuff either, deep fry or grill would be the go.
Gawd im drooling already
Dave
Oh and no washing up that way either.
I like steamed fish, I don't like cleaning a grill, no point having an oven if you don't use it.
Each to their own, I like my way, it works for me. And it doesn't get much simpler than no washing up.
If you're cooking snapper or barra with onions and tomatoes I'd recommend adding lashings of vegemite......
If you're going to bugger up a good fish do it properly!
Well now Mr Disco u ole quacker u, Gawd talk about dipping virgins, after 7 kids my darlin misses still says she is virginal. Now after 50 years odd i looked down and now know y she says that" sob sob"
Fire, im a gunna try your cookin way to, variety is the spice off life. Ive got a bucket full of barra so just like Disco virgins il try anything once.
avail ,& bunnings , also very good for marinades [non stick]
the best thing to have with barra is more barra!!!!!!!!!!!!!!!!!!!!!!!!1
-- Edited by justcruisin01 on Friday 27th of November 2009 08:40:30 AM
Hmmm..............a rebuild could be fun!!
And the worst part Drongo......is after 50 years it is too late to look at putting an extension on. LOL
-- Edited by Disco Duck on Friday 27th of November 2009 10:44:25 AM
Cheers,
Peter
just dont let them get near a naked flame .
-- Edited by justcruisin01 on Friday 27th of November 2009 03:38:43 PM
Last time I got anywhere near a naked 'flame' they had to whop the defibrillators on me
When we went to the Coburg we were introduce to something called,( and please excuse the spelling, I am unsure how it goes), numus?
That was fantastic. It was not barrumundi though, it was queen fish. The flesh needs to be a firmer flesh to not fall to pieces. I think the main ingredient is vinegar and the flesh is uncooked by heat. Kinda a sushi thing I guess, amazing. I nearly made myself sick on it I consumed so much.
Has anyone heard or tried that?
Cheers,
xina.
-- Edited by xina on Friday 27th of November 2009 09:30:33 PM
What away to go.
CHEERS>