Help me do barra better
October 11, 2012 1:53 AM Subscribe
Cooking barramundi- your retrospective help please?
I pan fried some 'barramundi' tonight and it was pretty bad. I use quotations marks because it was from Safeway (I'm in Melbourne, Australia) and apparently barramundi is sometimes actually Nile perch. I know that wild barramundi is better and that it is not normally what is sold in supermarkets, and that non-supermarket fish is preferable. All this aside:
- the fish tasted kind of plastic-y/slippery in texture. Did I overcook it or is this just how barramundi of this kind is?
- should I try again and cook differently or not bother?
I am stuck in a salmon/flake/flathead rut. I would like to move on...but I have a low threshold for fish cooking on a weeknight. I don't want anything that I have to shop around for or do an elaborate sauce for.