Michael Weldon's crispy-skin barramundi with golden tomato and ginger sauce

Try Michael Weldon’s mouth-watering crispy-skin barramundi. Served with a homemade golden tomato and ginger sauce, this dish is a must-try.





  • Sunflower oil, to drizzle
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6cm-piece ginger, peeled, chopped
  • 400g gold Perino tomatoes
  • 1 birdseye chilli, thinly sliced (optional)
  • 2 kaffir lime leaves, shredded
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) fish sauce
  • 1 lime, halved
  • 4 Coles Australian Ocean Barramundi Portions
  • 1/2 bunch mint, leaves picked



Heat a drizzle of oil in a saucepan over medium-high heat. Add the shallot, garlic and ginger and cook, stirring, until the mixture begins to colour slightly. Add the tomatoes, chilli, if using, and lime leaf. Cook for 2-3 mins or until the tomatoes just soften. Add the sugar, fish sauce and ¼ cup (60ml) water. Reduce heat to low. Cook for 5-10 mins or until tomatoes collapse and release their juice. Remove from heat.


Juice 1 lime half. Add the lime juice to the tomato mixture in the pan and stir to combine. Cover to keep warm.


Heat a large frying pan over medium-high heat. Add a drizzle of oil. Place the barramundi, skin-side down, in the pan and press with a spatula for 1 min. Cook for a further 2-3 mins or until skin is golden and crisp and the flesh has changed colour halfway up the sides. Turn and cook for a further 2 mins or until the barramundi is just cooked through.


Divide the barramundi and tomato mixture among serving plates. Cut the remaining lime half into wedges. Sprinkle barramundi with mint. Season and serve with the lime wedges.

Extra greens

For an extra serve of veggies, enjoy this dish with some steamed asparagus or baby broccoli.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.