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BBQ Chilli Barramundi with Carrot & Asparagus

Home  >  Inspire & Create  >  Summer Seafood Spread  >  BBQ Chilli Barramundi with Carrot & Asparagus


BBQ Chilli Barramundi with Carrot & Asparagus


15 mins
(+ 20 mins resting time)


25 mins






  • 3 bunches Dutch carrots, peeled, ends trimmed
  • 1 tbs olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 6 Coles Australian Ocean Barramundi Fillets
  • 2 tsp dried chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp sea salt flakes
  • ½ cup coriander leaves

Ginger & cucumber dressing

  • ¼ cup (55g) caster sugar
  • 2 tbs lime juice
  • 2 tbs rice wine vinegar
  • 1 tbs salt-reduced soy sauce
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • 1 Lebanese cucumber, seeded, chopped
  • 5cm-piece ginger, peeled, cut into matchsticks



  1. To make the ginger and cucumber dressing, place sugar, lime juice, vinegar and soy sauce in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. Cook for 2-3 mins or until syrup thickens slightly. Set aside to cool. Stir in the fish sauce, oil, cucumber and ginger.
  2. Heat a barbecue grill or chargrill on high. Brush carrots with a little oil. Season. Cook, turning occasionally, for 6-8 mins or until tender. Transfer to a plate. Cook asparagus, turning, for 2 mins or until bright green and tender. Add to the carrots on the plate.
  3. Brush barramundi with remaining oil. Sprinkle the skin with chilli, cumin and salt. Cook, skin-side down, for 4 mins or until golden brown and crisp. Turn and cook for 2-3 mins or until golden brown and just cooked through.
  4. Divide carrots and asparagus among serving plates. Top with barramundi and coriander. Drizzle with dressing.