Barra burger with bush tartare sauce

The key here is to never overcook the fish. Keep it just under so it stays super-juicy.

Credit: Murdoch Books / Josh Geelen

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 barramundi fillets, pin-boned
• Extra-virgin olive oil, for brushing
• 2 burger buns or white rolls, cut in half
• ¼ cup (10 g) mixed greens, such as bower spinach, warrigal greens, karkalla and ice plant
• 1 large pickle, sliced

Tartare sauce

• 1 cup (235 g) mayonnaise
• 2 finger limes, pearls squeezed (or 1 tsp powdered)
• 2 tsp finely chopped karkalla
• 1 tsp finely chopped seablite
• 2 gherkins, finely chopped
• 1 tsp chopped sea parsley leaves

Instructions

1. For the tartare sauce, stir all ingredients together in a small bowl. Season to taste.
2. Brush the barramundi lightly with oil and season with salt. In a hot frying pan, lay the barramundi skin-side down and fry for 2–3 minutes until crisp. Flip and cook for 3–4 minutes, or until the flesh flakes easily. Spread top and base of rolls with tartare. Add the greens, then the barra and pickle. Top with lids and serve.

Note: Substitution options (if required)

Finger limes - Lime zest or lemon zest

Karkalla - Capers

Seablite - Capers

Sea parsley - Curly parsley

Barramundi - Any fish of your choice

Native greens - Rocket or spinach

Recipe and image from First Nations Food Companion by Damien Coulthard and Rebecca Sullivan, photography by Josh Geelen (Murdoch Books $49.99).   

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.