I’ve talked before about my 12 year break from meat – seems like a million years ago as I engorged myself with burgers, ribs, and chicken this past weekend – but I never gave up fish. I just couldn’t. Wouldn’t.
Among my favorites are salmon, ahi, trout, and tilapia. Well, there’s a new player in town and I can honestly say, it’s definitely a contender. When Australis asked me to review their new Barramundi, I was pretty sure I’d enjoy it, but I never would have guessed how much. Turned out to be a whole lot.
Barramundi is buttery and delicate, with a meaty texture. It sort of reminded me of halibut, but really mild and a great alternative to tilapia for every day dishes. Its mellow flavor makes it really versatile; bake it with some seasoned breadcrumbs, pan fry it with lemon, or throw it on the grill with a few spices – all easy, all good.
Then there’s the health benefits – no mercury, chemicals, or hormones. Its high in protein, low in fat, and has high levels of Omega-3s. Dr. Oz even declares it one of the Top 5 superfoods. I don’t even know what that means, but it sounds impressive!
And here’s one last thing to feel good about – Australis raises its barramundi in some of the world’s most innovative fish farms where they conserve water, use sustainable feeds, and reuse waste products for fertilizer. It’s a greener way of farming.
I figured I would give the barramundi a whirl in this fish curry dish I’ve been serving for years. I wanted to see if Paul could tell the difference, without me saying anything.
Paul: “What did you do to this dish?”
Me: “Why? Does it taste different?”
Paul: “Yes. Better.”
And there you go.
Australis is launching barramundi in Northern California Costco stores for a limited period of time. Check out the Australis Facebook page for updates and news on when and where you can find it.
I’m going to stock up and so should you!
(Disclosure: This post is sponsored by Australis Aquaculture. I was compensated via the NoshOnIt Partner Publisher Program. As always, opinions are my own.)
Thai Fish Curry with Asparagus
Prep time: 20 minutes
Cook time: 15 minutes
• 1 tablespoon vegetable oil
• 1/2 a small red onion, finely chopped
• 1 tablespoon good quality green curry paste
• 1 can light coconut milk
• 1/2 pound asparagus, trimmed and cut into 1 inch pieces
• 2 barramundi fillets, cut into 2 inch pieces
• 3 tablespoons fresh parsley, chopped
• cooked white for serving
In a large nonstick pan, heat the oil over medium heat. Add the red onion and sauté until soft, about 3 minutes. Stir in the curry paste, then the coconut milk. Simmer for 5 minutes to blend the flavors.
Add the asparagus and cook for 2 minutes. Add the barramundi, cover, and simmer gently until opaque throughout, about 5 minutes. Stir in the parsley and season with salt. Taste and adjust seasoning, if necessary.
Serve hot over the rice.
Note: use a really good quality curry paste for this dish, one that has some heat, for the best flavor.