Humpty Doo Barramundi Recipes as “Sunday lunch showstopper” from Jason Roberts
If you’re after some great Weekend Recipe inspiration that will have you covered from centrepiece family entertaining ideas to seasonal staples, Aussie Barramundi is sure to be a hit – while also being healthy, easy to prepare and versatile.
Fish and the Weekend go hand-in-hand, …with our most iconic fish – barramundi – sustainably grown by Humpty Doo in the Northern Territory – being the perfect choice this season.
Aussie chef Jason Roberts has shared one of his favourite, simple barramundi recipes for a zesty Weekend showstopper !
Whole roasted Humpty Doo Barramundi w/ mandarins, ginger + sesame
Whole roasted Humpty Doo Barramundi w/ mandarins, ginger + sesame
Recipe
• 1 whole Humpty Doo Barramundi (if you are cooking for an exact number of people you can also substitute pre-
cut portions)
• 3 tablespoons olive oil
• Sea salt flakes
• 2 inches of peeled ginger, finely chopped
• 1 x mandarin finely chopped (skin included)
• 3 tablespoons soy sauce
• 2 green onions finely chopped
• 1 tablespoon toasted sesame seeds
Instructions
o Pat the skin of the fish down with paper towel to remove as much moisture as possible and leave for 10 minutes
at room temperature
o Pre heat oven to 200°C
o Score the fish 3-4 times on either side.
o Heat a large skillet over moderate heat, add in the oil along with the fish, continue cooking for 4-5 minutes,
lowering the heat a little and allowing for skin to crisp and turn golden.
o Flip the fish and cook for a further 2-3 minutes before placing into the oven to cook through.
o Fish will vary in time of cooking (approximately 6-8 minutes).
o Meanwhile in a separate saucepan, sauté the ginger in a little more olive oil for a few moments before adding in
the chopped mandarin.
o Add in the soy sauce, cooking for a further minute or till it has rapidly boiled, before removing and setting aside.
o Fish will be done when a skewer can be pushed in and pulled out, with very little to no resistance in the thickest
part of the fish, towards the head.
o Serve fish on a large plate, napped with the sauce and a sprinkling of green onions and toasted sesame seeds.
o Serve immediately.
Humpty Doo Barramundi also has a range of simple, seasonal recipes that are sure to become your next weeknight staple as we head into autumn for your family’s fish fix, please see below:
- Crispy skin Humpty Doo Barramundi with garlic mushrooms and creamy mash
- Humpty Doo Barramundi with Lemon, Mint and Risotto
- Humpty Doo Barramundi Pies
About Jason Roberts
A native of New Zealand, Jason Roberts is known for his charismatic smile and engaging personality. Having grown up in a family of culinary professionals, Jason discovered his passion for food at a young age. Turning it into a career, he spent seven years as an Executive Chef at Bistro Moncur in Sydney, Australia, where he was immersed in the traditions and techniques of French cuisine by his mentor, Damien Pignolet. His accolades caught the attention of Australia’s Channel 9, where he became the host of Fresh, a cooking program that aired five days a week in Australia and New Zealand.
In January 2003, Jason was introduced to the United States on ABC’s Good Morning America. He has also appeared on The Wayne Brady Show, The Sharon Osbourne Show, E!, The Style Network’s You’re Invited, New York City’s morning show Ali & Jack, and Talk Soap with Lisa Rinna. In 2005, Jason hosted the award-winning food talk show Jason Roberts’ Taste, on the PAX Television Network which earned him two American Accolade Awards for “Best Host” and “Best Health & Lifestyle Program.”
Additionally, Jason is a former cast member of the hit daytime talk show The Chew on ABC, where his unique flair and cooking style were tapped for in-studio segments and travel stories. He has also appeared on The Rachael Ray Show.
Jason is the author of three cookbooks including Elements, Graze: Lots of Little Meals Fast, and his newest cookbook, Good Food–Fast!, which features easy-to-prepare recipes that are all gluten-free, delicious, and highly nutritious. It is available on Amazon.com.
Believing that meal time fosters deeper connections between family and friends, Jason’s motto is: “A family that cooks together, stays together.” As a long-time supporter of OPAL, an initiative founded in Australia that teaches families in under-served areas how to cook healthy meals, Jason’s advocacy for healthy living continues to make a difference. He is a dedicated partner of Share Our Strength’s No Kid Hungry campaign, where he serves as a spokesman and advocate to help end childhood hunger in America.
Jason’s passion for fitness and desire to help those in need pushed him to launch Chefs Cycle for No Kid Hungry in 2014. An annual event in association with Share Our Strength, Chefs Cycle is a peer-to-peer fundraising endurance event featuring award-winning chefs fighting hunger outside the kitchen.
Splitting his time between Sydney and New York City, Jason regularly travels the world as a guest speaker at top food shows and culinary events. He is the co-founder of rocket+rabbit – an artisanal brand featuring healthy snacks that are hand-crafted from pure wholefoods to fuel and heal – and he is Executive Chef at The Bistro at Manly Pavilion.
Jason Roberts is available for speaking engagements, corporate hospitality events, cooking demonstrations, meet-and-greets, and more. To discuss booking Jason for a special event, please contact Eric German via email or by calling 216-410-5262.
