I came across Barramundi a.k.a. Asian Sea Bass in a search to find new types of fish to try. Apparently it’s very popular in Australia and Thailand, I assume since it’s native to that region. This fish is also starting to become popular in the US. In the US, Barramundi is farmed in fully recirculating systems that are eco-friendly and sustainable. Barramundi that are imported should be avoided since they are usually farmed in open net pens or cages that risk disease and pollution. When purchasing seafood, I try (and recommend) to buy from sustainable sources and purchase seafood that are not overfished or farmed in ways that damage the ecosystem and environment. So the next time you’re craving Atlantic Halibut or Chilean Seabass, try Barramundi! It has slightly buttery and very flaky white flesh. High in omega-3s, it’s a great alternative to other types of white-fleshed fish. It’s also versatile in terms of cooking technique. It’s able to be grilled, pan-fried, baked, steamed and poached. We topped our sandwiches off with pickled cucumbers and radishes to give a tang and crunch to the taste and texture.
- In a non-stick frying pan or cast iron skillet, heat the canola oil.
- Rinse the Barramundi fillet under cold water and pat dry. Season both sides with salt and pepper. Slice lengthwise into two.
- Pour the beaten egg into one large dish. Into another large dish, stir together the flour, cumin and turmeric.
- Dip the fillets into the beaten egg and then dredge with the flour mixture.
- Pan-fry the fillets, about 3-4 minutes on each side.
- For the garlic aioli, mix together the minced garlic and mayonnaise.
- Slice open the baguettes and spread the garlic mixture.
- Place one pan-fried fillet into each sandwich.
- Add in the pickled cucumbers and radishes (optional).
- Add in sliced tomato and cilantro (optional).
- Squeeze lime juice over each sandwich.