Something fishy with Simon Rhodes from the Lobster Pot Fishmongers, Wood Street, Swindon

LAST week I took delivery of several Barramundi fillets, just to add a little variety to the display. To my pleasant surprise they sold out within a few hours. This week I’ve ordered quite a lot more.

These amazing fish come from South East Asia and Northern Australia. They have a mild flavour and flaky flesh which is ideal for curries, flavoured with Moroccan spices or just pan fried on its own with a lemon butter sauce, (we have recipes in the shop).

Barramundi is also farmed in Thailand and is known as pla kapong. Since its introduction, it has become one of the most popular fishes in Thai cuisine. It is often eaten steamed with lime and garlic, as well as deep-fried or stir-fried with lemongrass.

Here’s a recipe for Moroccan Spiced Barramundi

Tip ½ tsp ras el hanout, ½ tsp ground cumin, ½ tsp coriander, pinch paprika, pinch chilli powder, 2 crushed garlic cloves, juice 1 lemon, 5 tbsp olive oil, small bunch coriander, roughly chopped into a food processor with a pinch of salt and blitz to a dressing.

Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.

Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray and cook in the oven for 20 mins (12 mins if just the fillets) until the flesh is firm and the eyes have turned white.

Serve the fish with the rest of the dressing and steamed couscous or rice.

Cooking barramundi on the bone has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too.

Fillets can be simply pan-fried or grilled.

If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish. These are simply lovely, moist and really sweet – well worth leaving the head on for! Come in and give Barramundi a try.