Entree: Christmas Island – Central Culinary Region – Ikan Barramundi Bakar (Grilled Barramundi)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 4 barramundi fillets, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) coconut milk
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, minced
- 1 small red chili, thinly sliced (optional)
- 1 tsp (5 g) brown sugar
- 1 tsp (5 g) salt, divided
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) chopped fresh shallot
- Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine lime juice, coconut milk, fish sauce, vegetable oil, turmeric, grated ginger, minced garlic, brown sugar and 1/2 tsp (2.5 g) salt in a shallow dish to make the marinade.
2. Pat barramundi fillets dry and place in the marinade, turning to coat. Refrigerate for 20–30 minutes, turning once.
3. Meanwhile, prepare the coconut-lime dressing: whisk together remaining 1/2 tsp (2.5 g) salt, chopped cilantro, chopped shallot and a splash (about 1 tbsp (15 ml)) of coconut milk; set aside.
4. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.
5. Remove fillets from marinade and shake off excess. Grill skin-side down first for 4–6 minutes, until skin is crisp and browned.
6. Carefully flip and grill 2–4 minutes more, until fish is opaque and flakes easily with a fork (internal temperature about 140–145°F / 60–63°C).
7. Transfer fillets to a platter, spoon the coconut-lime dressing over each fillet, scatter sliced red chili if using, and garnish with extra cilantro.
8. Serve immediately with lime wedges and steamed rice or grilled greens typical of the Central region.

1. Combine lime juice, coconut milk, fish sauce, vegetable oil, turmeric, grated ginger, minced garlic, brown sugar and 1/2 tsp (2.5 g) salt in a shallow dish to make the marinade.
2. Pat barramundi fillets dry and place in the marinade, turning to coat. Refrigerate for 20–30 minutes, turning once.
3. Meanwhile, prepare the coconut-lime dressing: whisk together remaining 1/2 tsp (2.5 g) salt, chopped cilantro, chopped shallot and a splash (about 1 tbsp / 15 ml) of coconut milk; set aside.
4. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.
5. Remove fillets from marinade and shake off excess. Grill skin-side down first for 4–6 minutes, until skin is crisp and browned.
6. Carefully flip and grill 2–4 minutes more, until fish is opaque and flakes easily with a fork (internal temperature about 140–145°F / 60–63°C).
7. Transfer fillets to a platter, spoon the coconut-lime dressing over each fillet, scatter sliced red chili if using, and garnish with extra cilantro.
8. Serve immediately with lime wedges and steamed rice or grilled greens typical of the Central region.