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Barramundi Rodeo Burger

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Chef Andrew Gruel of Slapfish Restaurant in California shares his favorite way to serve Barramundi

Chef Andrew Gruel of Slapfish Restaurant in California shares his favorite way to serve Barramundi, a flaky white fish by Australis and the first-ever ocean-farmed fish to have received a Monterey Bay Aquarium “Best Choice” rating. 

Ingredients

For the Sauce

  • 2 Tablespoons ketchup
  • 1 Teaspoon siracha
  • 1 Teaspoon red wine vinegar
  • 1 Tablespoon honey
  • 1 Teaspoon dijon mustard
  • 1 Teaspoon bbq spice
  • 1 Tablespoon mayo

For the Burger

  • 2 6-ounce filets of Australis Barramundi
  • 1 Tablespoon rough cracked black peppercorns
  • 2 fresh baked burger buns (or thickly cut sourdough)
  • 6 fresh pieces of iceburg lettuce
  • 4 thick cut slices beefsteak tomato
  • 1/2 onion sliced into thick rings
  • 1 Cup tempura batter
  • 1/2 Cup sparkling water
  • flour as needed
  • 4 Cups grapeseed oil, for frying

Directions

For the Sauce

Mix the ingredients for the sauce; set aside.

For the Burger

In a pot on the stove, heat the oil until it is about 350 F. 

Rub barramundi gently with the peppercorn. Grill, sear or pan roast the barramundi for 8 minutes (or until it starts to flake). 

Dredge the onions in flour, then into the tempura mix. Fry in the oil until golden and crispy. Set aside on a paper-towel lined plate and season with salt and fresh cracked pepper. 

Toast the bread gently, then smother the base of the bread with the sauce. Top with lettuce, tomato, fish, crispy onion rings, and the rest of the sauce. Top with the other slice of bread and serve.