Barramundi Citrus Ramen
Barramundi is one of those fish that Australians take for granted but the rest of the world barely knows exists, which is a shame because when you sear it properly, it has this buttery, mild flavor with skin that crisps up like nobody's business. It's forgiving enough for weeknight cooking but impressive enough for when you're trying to look like you know what you're doing in the kitchen. Pairing it with a citrus-forward broth makes the whole thing feel light and almost spa-like, the kind of meal you eat when you want to feel good about yourself without sacrificing actual flavor. The key is getting that skin impossibly crispy while keeping the flesh just barely cooked through, still moist and flaky. Fresh citrus segments in the bowl add brightness and a little textural surprise, and the whole thing comes together faster than most people expect from a fish ramen.
Scales turn to gold crisp—citrus sings through gentle broth—ocean meets the sun.
Let Me Tell You...
I had barramundi for the first time at a beachside restaurant in Sydney, and I remember being annoyed that nobody had told me about this fish before.
The waiter brought out this perfectly seared fillet with skin so crispy it shattered when I pressed my fork into it, and underneath was this buttery white flesh that tasted like the ocean but cleaner, if that makes any sense.
I ate the whole thing in about four minutes and immediately ordered another one, which the waiter seemed to appreciate even though it was probably weird.
This renders the fat slowly and guarantees crispy skin.
When I got back home, I became obsessed with recreating that crispy skin, which is harder than it looks because barramundi has a tendency to curl up when it hits the pan if you don't know what you're doing.
The trick is scoring the skin lightly and pressing it flat with a spatula for the first minute, letting the fat render out before the proteins seize up.
Once you get that skin golden and crackling, you flip it just long enough to barely cook the other side, and you're done.
The whole process takes maybe six minutes, which feels too easy for something that looks so fancy.
This prevents curling and helps the skin crisp evenly.
I started serving barramundi over ramen almost as a joke, because I had some leftover noodles and a nice piece of fish and I wanted to see if they'd work together.
The combination was better than I expected, especially when I made a light broth with dashi, a splash of yuzu, and some fresh grapefruit juice that I squeezed on a whim.
The citrus cut through the richness of the fish without overwhelming it, and the broth stayed clean and bright instead of heavy.
Adding actual citrus segments to the bowl was my girlfriend's idea, and she was right that they added these little bursts of sweet-tart flavor between bites of fish and noodles.
Orange for sweetness, grapefruit for bitterness, and yuzu or lemon for acidity.
Now this is my go-to impressive dinner when I want to cook something that looks like I spent way more effort than I actually did.
The fish takes five minutes, the broth comes together while the noodles cook, and the whole thing looks like something from a restaurant with the golden fish perched on top and the citrus segments scattered around like edible decoration.
People always ask what kind of fish it is, and I get to sound knowledgeable explaining barramundi, which is its own small pleasure.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 2 barramundi fillets (about 6 oz each), skin on
- 4 cups dashi stock
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh grapefruit juice
- 1 tablespoon yuzu juice (or lemon juice)
- 1 tablespoon light soy sauce
- 1 teaspoon mirin
- 2 tablespoons vegetable oil
- 1 small grapefruit, segmented
- 1 small orange, segmented
- 2 green onions, thinly sliced on bias
- Fresh dill or fennel fronds, for garnish
- Flaky sea salt, to taste
- White pepper, to taste
Preparation
- Remove the barramundi fillets from the refrigerator 15 minutes before cooking to bring to room temperature. Pat very dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the flesh. Season both sides with salt and white pepper.
- In a medium pot, combine the dashi stock, orange juice, grapefruit juice, yuzu juice, soy sauce, and mirin. Bring to a gentle simmer over medium heat. Taste and adjust seasoning. Keep warm.
- Place a large non-stick or well-seasoned skillet on the stove. Add the vegetable oil and place the barramundi fillets skin-side down in the cold pan.
- Turn the heat to medium-high. Press the fillets flat with a spatula for the first 60 seconds to prevent curling. Cook for 4-5 minutes without moving until the skin is deep golden and crispy.
- Flip the fillets and cook for 1-2 minutes more until the flesh is just opaque. Remove from the pan and let rest briefly.
- While the fish cooks, prepare the ramen noodles according to package instructions. Drain and divide between two wide serving bowls.
- Ladle the warm citrus broth over the noodles.
- Place one barramundi fillet on top of each bowl, skin-side up to preserve the crispiness.
- Arrange the grapefruit and orange segments around the fish. Scatter sliced green onions and fresh dill or fennel fronds over the top.
- Finish with a pinch of flaky sea salt on the fish skin. Serve immediately.