Australis Barramundi Pan-Seared with Ginger Citrus Sauce is a Showstopper

Editor’s Note: This is an updated version of an older post on Australis Barramundi.

My friend Julie Qiu from Australis got in touch with me recently for a research project and in short order, sent me a box of center-cut barramundi as a thank you. I already endorse Australis Barramundi (also known as Asian sea bass) for being a responsibly raised, healthy, and delicious alternative to farmed salmon. But this particular product is something I have not seen at any supermarket and got me excited as soon as I opened the box.

Australis Barramundi 6-oz Center Cut Seabass

This package consists of eight portions of six-ounce center-cuts of Australis Barramundi. These boneless, skinless portions are top-quality and cut thick. My package arrived fully frozen, each individual portion was frosty and rock hard. There was even some dry ice remaining to play with in the sink.

QVC Epicurean butter and australis barramundi

Farm-raised seafood is taking a greater and greater role in the marketplace. Which means consumers have to be vigilant in seeking out aquaculture products that are produced with the highest of standards. For Australis Barramundi, they raise these naturally hardy fish in sea net-pens off the Vietnam coast, free from pollution, antibiotics and artificial dyes. The Company’s innovative approach to raising what they call “the better fish” has earned them a 4-Star Best Aquaculture Practices (BAP) certification.

Although you can cook most fish, including barramundi, straight from the freezer, I prefer an overnight thaw in the fridge. This also allows me to get a better look at the fillets before cooking.

thawed barramundi center cut

These center cuts of barramundi were thick and firm after thawing. A quick rinse under running water, a pat to dry them and they were ready to go. Australis Barramundi is also a very clean fish, with almost no fish smell at all after handling the raw fillets. I have been fortunate to try Australis Barramundi on several occasions, and I think their product keeps getting better as they grow. However these center cuts are the highest quality barramundi I’ve seen. Let’s hope I can do them justice in the kitchen…

I’m currently back on a low-FODMAP diet so I will not be using the gourmet butters that came with my fish. As decadently delicious as they probably are, I’m going with a sauce that packs a punch, using ingredients I can tolerate like ginger, lemon, lime, and mandarin orange. Maybe I’m completely wrong, or maybe it’s just the semi-exotic sound of “barramundi” that makes me think of fresh ginger for this dish.

Pan Seared Australis Barramundi with Ginger Citrus Sauce

Recipe by Buying SeafoodCuisine: SeafoodDifficulty: Easy
Prep time


Cooking time



This is a low-fodmap recipe, feel free to use garlic, onions or other flavors to your liking.


  • 1-3 6oz. portions Australis Barramundi

  • 2 Tangelos juiced and zested.

  • 1 Lime juiced and zested.

  • 1.5 Lemons juiced and zested.

  • Ginger Root, peeled and cut into strips.

  • Fresh Herbs, chopped (parsley, chives)

  • 1 Star Anise (optional)

  • 1 Tbsp. Brown Sugar

  • 2 Tbsp. Butter

  • Extra Virgin Olive Oil

  • Salt and Pepper


  • Start with the sauce: Zest the juice the lemon, lime and tangelos. You can also add some chopped pieces of fruit.
  • Peel and cut the ginger into thin matchsticks and chop your choice of fresh herbs. Put everything into a small saucepan, along with the brown sugar, some salt and fresh ground pepper. Bring to a simmer and let it reduce down by half.
  • The sauce should be very tart and sweet, which can be smoothed out by adding a tablespoon of butter at the very end. Keep the sauce warm while cooking the fish.
    Citrus sauce
  • Then the fish: Heat up a sauté pan with some olive oil and butter. Pat dry your barramundi, give it a light season.
  • When your pan is nice and hot, sear the fish between 3-5 minutes per side, depending upon thickness. Make sure the fish makes even contact with the pan for a good sear. 
    Golden seared australis barramundi
  • Top generously with the citrus sauce and serve immediately.


  • If you live far from native tropical fruit, you may need to adjust how much fruit to use. In the end you want at least a cup of citrus juice.
  • A star anise can add another flavor dimension but don’t keep it in too long. 

How Was the Center Cut Australis Barramundi?

This came out even better than I hoped. The barramundi was perfect after 4 minutes per side. The sauce? Let me tell you about that sauce…if you put it on my arm, I’d eat my arm. Whatever was not absorbed by the fish, was soaked up by the multi-color baby potatoes I served for a side.

With or without skin, Australis Barramundi is made for pan searing, grilling too, but the two of us really love how it comes out on the stove top. It’s hard to overcook and has a nice, sweet flavor all its own. If you only like white fish like cod but are looking to add more healthy fish oils to your diet, you really should give barramundi a try. Thank you, Australis, for this top-notch dinner.

If you would like to know more about Australis Barramundi and what makes it “the better fish” please check out their website.