Bought 1 barramundi fillet on sale. Forgot to buy salad. Luckily, I have medley tomatoes, sliced mushrooms and red grapes. This is my first time cook barramundi, and I thought of putting my air fryer to use. Also to finish off my tiny bit of XO chili oil from my friend. It’s a shame, my friend pass away before I could get the recipe of my friend XO chili oil. Will have to google recipe for it.
“Barramundi, also known as Asian sea bass or giant perch, is a prized white fish native to the Indo-Pacific region. The name “barramundi” comes from an Aboriginal word meaning “large-scaled river fish.” With its mild, buttery flavour and flaky yet firm texture, barramundi is a versatile seafood option that works well in a variety of cooking styles—from grilling and steaming to pan-frying and baking. Barramundi fish is not overly “fishy” in taste, which makes it ideal for picky eaters or anyone who prefers milder seafood. Its edible skin crisps up beautifully when cooked, adding texture to every bite.”
This is trial and error time as there are different temperatures for air fryer barramundi. I picked 190°C temperature and time 12-15 minutes. I am happy it turned out perfectly cook. Let’s air fry barramundi!!!
Ingredients
1 thick barramundi filet skin on
1/4 Tsp XO chili oil
a pinch of paprika
a pinch of chili powder
a pinch garlic powder
salt
crack black pepper
oil, extra after cooking barramundi (OPT)
Sides
7 red grapes
some sliced mushrooms
some medley cherry tomatoes
Method
Wash and pat barramundi really dry using paper towel. Preheat air fryer at 190°C for 3-5 minutes. Brush both sides of barramundi with oil. Season with garlic powder, chili powder, paprika, salt, and crack black pepper.
Line the air fryer cup with foil made in square plate, slightly bigger than the size of barramundi. Lightly brush the foil plate and place barramundi skin-side up into the foil plate. When time up preheat air fryer, carefully bring out the cup. Place the foil plate with barramundi skin-side up into the hot cup, and place into the machine. Air fry barramundi for 10-12 minutes to fully cook through without drying out.
Do check in on the Barramundi, after 10 minutes; you can pierce a toothpick through the fish, if it comes out clean, barramundi is likely cooked. No need to flip if you want extra crispy skin. If you want to flip over, at the last 2 minutes do flip over. After 10 minutes, I stop the air fryer, open the cup, flip barramundi over and put the XO chili oil on the flesh. Then put cup back into machine and continue cooking a further 2 minutes.
Serve immediately with a few drizzles of oil, plate up sliced mushrooms, medley cherry tomatoes and grapes. Enjoy it with a glass of Pinot Griggs.
Note: Don’t Overcrowd. Ensure air can circulate around the barramundi fillet. Cooking in a sealed foil pouch acts as a steamer, which protects the fish from drying out even if cooked for 15+ minutes. Many recipes suggest 12-15 minutes at 180°C. Thicker, frozen, or heavily topped fillets require closer to 15–20 minutes, while thin, thawed fillets may be done in 8–10. The barramundi is done when it reaches an opaque colour and flakes easily with a fork. Pat the fish dry with paper towels before seasoning and adding oil to ensure it steams properly in the foil.
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