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Filipino style Grilled Barramundi

Course: Main Course
Cuisine: Filipino, Modern Indian


  • 1 whole barramundi approx 800gms; cleaned, descaled and gutted
  • 2 tbsp vegetable oil
  • 2 large garlic cloves; crushed
  • 1 large onion; finely sliced
  • 3 ripe red tomatoes; finely sliced
  • 1 tbsp fish sauce
  • Freshly ground black pepper; to season
  • Salt; to season
  • 1 egg; whisked well
  • Fresh coriander leaves; chopped
  • Onion rings; to garnish
  • Lemon slices; to garnish

Marinade for fish

  • 2 tbsp vegetable oil
  • 1 ½ tbsp Kashmiri chilli powder
  • 1 tsp roasted cumin powder
  • 1 tsp black pepper powder
  • Salt; to season


  • Prepare the fish by removing the scales, fins and guts. Clean well, pat dry and score lightly on both sides.
  • Make a marinade by mixing all the spices in vegetable oil. Apply this generously over the fish on both sides and keep for at least 30 minutes.
  • Heat the grill on high and oil it well; when smoking hot place the fish and grill on medium heat. Turn sides only when one side has been cooked well; this helps to prevent the fish skin from sticking to the grill. Cook on the other side and remove to a platter when done.
  • In another pan, heat oil and add the garlic and onion; sauté till the onions turn translucent.
  • Add the tomatoes and continue to cook till the tomatoes have softened well.
  • Season with salt, pepper and fish sauce.
  • Mix well to combine and remove from heat. Add in the whisked egg and continue mixing. Place back on heat and cook for a few seconds till the egg mixes through but does not coagulate or scramble.