It came as a surprise when we heard 60% of barramundi eaten in Australia is imported.
This Thursday the 21st of October is National Barramundi Day and the Australian Barramundi Farmers Association are campaigning to support Aussie barramundi farmers who are just one of the many suppliers who have experienced hardship during the pandemic. We already do our best when looking for Australian farmed products in the supermarket, so why not add Australia barramundi to that list.
“Australia is a hub of great quality and sustainable produce which is why, when there is a threat to the Australian barramundi industry, we need to make changes to support the great Aussie farmers who are the backbone to the food industry. We need to recognise the love and passion our farmers have and respect this by ensuring we’re consuming Australian Barramundi.” said Matt Stone.
To celebrate National Barramundi Day 2021, famous sustainable chef Matt Stone – of Future Food System – will be hosting a free online masterclass where he will demonstrate how to use a whole barramundi without waste. He’s also shared a number of his famous recipes and will be cooking his famous Crispy Barra Burger on the night. The class is free to watch and if you’re in the mood for a few barra burgers, then why not head down to your local market and pick up some Aussie barramundi to cook along with on the night. We’ll see you there!
If burgers aren’t your style, we’re delighted to share the delicious and easy to replicate Barramundi Brandade below.
Barramundi Masterclass Details
Date: Thursday, 21 October
Time: 6.00pm – 7.00pm AEDT
Register: Eventbrite Registration – National Barramundi Day Masterclass hosted by Matt Stone
Matt Stones Barramundi Brandade
Preparation Time: 45mins
Cooking Time: 1hr
200g barramundi fillet
1L cold water
70g fine salt
3 medium floury potatoes (around 400g)
1 bay leaf
4 black peppercorns
1 clove garlic
2 tsp dijon mustard
1 tsp miso, whichever you prefer
3 cloves confit or roasted garlic
½ clove raw garlic
3 egg yolks
1 tsp white wine vinegar
1 lemon, for zest and juice
300ml veg oil
100ml olive oil
- Make a brine by mixing 1L cold water with the salt (7%). Submerge the fish in the brine and place in the fridge for 45 minutes. Remove and dry off with paper towel, and set onto a resting rack to firm up the flesh a bit before cooking. This could be done up to 2 days prior to making the brandade with great results.
- Quarter the potatoes and place them into a pot of cold water, along with the bay leaf, peppercorns and garlic clove, and plenty of salt. Bring to a boil and cook until very tender. Strain off and pass immediately through a potato ricer. Bring together with a spatula and cover the bowl with a tea towel.
- In a mixing bowl, add the mustard, miso, white wine vinegar, finely grated raw garlic and pureed roasted or confit garlic to the egg yolks. Mix well with a whisk. Slowly incorporate the veg and olive oil while whisking to create a rich mayonnaise base.
- When the potato is at room temperature, fold ½ the mayonnaise base through until you have achieved a creamy texture.
- Cook the barra fillet on a bbq, then season with salt and pepper. Once cool, tear into pieces using your fingers and allow to cool. Finally, fold the barra through the potato/ mayo mixture. Add more mayonnaise if you prefer a creamier dip. Fin.
National Barramundi Day is an initiative from the Australian Barramundi Farmers Association, which represents Humpty Doo Barramundi in the Northern Territory; Cone Bay Barramundi in WA, Barramundi Gardens, Spring Creek Barramundi, Coral Coast Barramundi, Daintree Saltwater Barramundi, Mainstream Aquaculture Queensland and Sealord in tropical Far North Queensland; and MainStream Aquaculture from Victoria.