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  • Chloe Grabham

Recipe: Barramundi Sashimi by Matteo Zamboni

There is something special about Australia seafood- the combination of sustainable approaches, pristine waters, and a long time history with between the people and the sea. One of the most iconic of all is the Lates Calcarifer, aka the Barramundi.

This iconic fish has played the leading role on many Australian dining encounters from Sunday family catch up's to a dinner party with friends.

So what better way to celebrate this large jawed, sea perch jewel then really showcasing its flavours, sashimi style. Executive Chef Matteo Zamboni of Jonah's share's his recipe for a fresh take on barramundi, the perfect entree to impress your guests.

Serves 4

Cook time 40 minutes


  • 300 grams sashimi grade Australian barramundi fillet

  • 150ml buttermilk

  • 1 small purple cauliflower**

  • 1 small Lebanese cucumber

  • 15g caviar

  • 2 bunches of mint

  • 25ml Thai fish sauce

  • 1 lemon

  • 80ml olive oil

** Note**If you cannot source purple cauliflower, white cauliflower can be used instead.


1.Marinate barramundi fillet in fish sauce and lemon zest for about 30 minutes.

2.In the meantime, blanch the mint leaves for one minute in boiling water and cool down in

ice and water. Leave a few leaves aside for garnish. Strain and squeeze

blanched leaves before blending them in a food processer with oil until very smooth.

3.Season buttermilk with a few drops of lemon juice and a touch of salt.

4.Slice barramundi in thin slices and lay them on a flat place.

5.Peel cucumber and dice into 2cm thick rounds. Season with fish sauce marinade and place

cucumber on plate, alternating with barramundi slices.

6.Mix mint oil and buttermilk and pour a good amount around the plate. Grate cauliflower

with a cheese grater over top of dish. Sprinkle caviar over fish and garnish with mint leaves

to finish.

Recipe and images provided by Australian Barramundi

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