I had Barramundi fish for the first time in my life in a dish called Crispy Skin Barramundi for Valentine's day. WOW! Actually I think I used the term DAMN! while dining... it was perfectly tender and yummy.
It was seasoned with salt, seared in butter, topped with micro thin fried onion frizzies, drizzled with browned almond butter and sliced almonds, nestled on top of fried risotto squares, and served with spiced carrots.
Why have I not heard of this fish before? If I find it in the market, what are some other outstanding ways to prepare it? Do you think the chef soaked it in anything before cooking? Sorry for the mundane questions but I am eager to learn more about all things Barramundi!!