The Wizard Of Oz
The Asian sea bass, better known as the barramundi, is finding a niche at good restaurants throughout the region, where its versatility and eco-friendly reputation is earning it a deserved gastronomic following. Barramundi are native to Australia’s northern tropical waters and parts of Southeast Asia and a mix of farms and wild-caught fish supply the growing global market. Cooked barramundi meat is white with large flakes. Firm and moist, an added benefit is the bones are large and easily removed. The taste is sweet, almost buttery, with small barramundi being milder in flavour.
Around the region | Often served drenched in spicy sauce, the fish has a high oil content that helps keep the flesh moist while cooking, hence its popularity on the Australian BBQ and grill. In Thailand, it’s eaten steamed with lime and garlic, as well as deep-fried or stir-fried with lemongrass. In Bengal, it’s a favourite at weddings or other major social events.
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Steamed Barramundi Fillet
At Mejekawi
As the fine dining counterpart of the legendary beach club KU DE TA, Mejekawi has made a name for itself with the joint’s sophisticatedly sleek look and, of course, its famed degustation set menu – available in five- or 12-course options. The state-of-the-art open kitchen is the restaurant’s pièce de résistance that greets guests and promises an evening of refined culinary joy, while the elevated vantage point from which guests can enjoy the beachfront sunset view is simply the appetising cherry on top. The degustation menu at Mejekawi is always an exceptional gastronomic experience, combining intricate methods and concoctions of flavours that turn a simple dish into a work of art. The steamed barramundi fillet, for example, sees the locally sourced fish (from Singaraja, Bali, to be exact) gently steamed, before being enhanced by the acidity of tom yum and butter emulsion, the crunch from the tempura betel leaf topping and the kick from the spicy Balinese sambal matah. “The dish was designed around the freshness of the barramundi, we wanted to gently steam it to keep the subtle natural flavour,” said executive chef Benjamin Cross. The end result is simply divine.
www.kudeta.com/mejekawi
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Crispy Skin Barramundi with Fermented Black Bean Paste
At Ocean Restaurant By Cat Cora
Situated in Resorts World Sentosa Singapore’s S.E.A. Aquarium and with a spectacular underwater view of 40,000 marine creatures, Ocean Restaurant by Cat Cora serves up a delightful selection of Mediterranean-Californian cuisine, with Asian flair and influence. Its crispy skin barramundi with fermented black bean paste, sautéed baby vegetables, pepper salsa and green pepper juice is inspired by the classic Chinese dish of stir-fried beef with capsicums. The barramundi fillet is pan-seared till the skin is perfectly crisp, then the skin is further accented with a thin layer of fermented black bean paste that has been dehydrated and finely blended with garlic, ginger, shallot, coriander and oyster sauce. It is finished with the juice from a slightly charred green pepper, which lends a mildly spicy and sweet flavour that accentuates the freshness of the barramundi. Delicious!
www.rwsentosa.com/oceanrestaurant
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The Sandy Barramundi
At Bengawan, Keraton at The Plaza, a Luxury Collection Hotel, Jakarta
Located on the seventh floor of Keraton at The Plaza, a Luxury Collection Hotel, Jakarta with spectacular views of the city, Bengawan provides a respite from the bustling city below, wrapped in lush foliage and surrounded by soothing water features. Open seven days a week for breakfast, lunch and dinner, including the Keraton Sunday Brunch, the restaurant provides a serene retreat in a luxurious ambiance for you to unwind and enjoy the company of family or friends over an exquisite dining experience. Sample the latest creation of Bengawan’s Executive Chef, Gennaro Avagnale, an enticing dish inspired by the sea, namely the Sandy Barramundi. Sandy Barramundi offers a fried barramundi fillet topped with crispy breadcrumbs paired with mashed potato, fresh vegetables and drizzles of homemade sauce.
www.keratonattheplazajakarta.com/bengawan
