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Anyone tried this?

cookn biker
cookn biker Posts: 13,407
edited November -0001 in EggHead Forum
Barramundi?
My fish chick said it's a nice buterry flav. From Veit Nam. The company is a tottal "green" company, which I dig!
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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Comments

  • Little Chef
    Little Chef Posts: 4,725
    Molly - Barramundi is very good eating. Obviously we don't know how large the fish was, but the larger fish are known for a fairly high fat content in the meat, (relatively speaking as it is fish), as is salmon. So easy on the oil and such, but it is a great white fish. A nice skillet sear, or steamed asian style would be nice.... :)
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  • cookn biker
    cookn biker Posts: 13,407
    Danka!! Somehow I knew you would be there for me. :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • texasAUtiger
    texasAUtiger Posts: 154
    I'm pretty they are very common in Australia...
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  • cdnewman
    cdnewman Posts: 88
    It is kind of the national fish of Australia. Also very common in Thai cuisine (clay pots, etc.). I've had barramundi sourced from Australia, US (some guy in western Mass is farming them indoors) and Thailand, but never Vietnam. As LittleChef pointed out, can have a very high fat content, although that is more an issue with freshwater farmed than saltwater farmed. From a cooking/texture standpoint, I find it works with any Chilean Sea Bass recipe. Pairs extremely well with lightly oaked Chardonnay (such as puligny-montrachet or some of the Oregon Chards from 2008).
    Enjoy and let us know how it tastes,
    Chris
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  • troutman
    troutman Posts: 498
    Excellent fish, cooks much like a Chilean Sea Bass.

    I recommend getting the saltwater fish if possible, rather than the fresh water farm raised (just a strong personal preference). I ate a lot of it when I've been in Australia, prepared many different ways. I liked the Asian-influenced steamed versions the best.

    Enjoy, I think you'll like it.

    You have your own "fish chick"? I need one of those!
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