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Product Description
This barramundi fillet is sourced from the deep sea off Vietnam, skin-on and conveniently cut, then blast frozen to lock in freshness. The flesh is firm yet tender, turns snowy white after cooking and has a clean, mild taste that is easy for the whole family to enjoy.
Barramundi, also known as Asian sea bass, is a lean, high‑protein fish that is relatively low in calories and naturally rich in omega‑3 fatty acids, helping support heart health while still being delicious and satisfying.
Key Features
- Sourced from the deep sea off Vietnam, skin‑on fillets with major bones removed for easy preparation at home or for gatherings.
- Firm but not chewy, with a delicate texture after cooking, ideal for steaming, pan‑searing or adding into soups and stews.
- High in protein and relatively low in calories, naturally providing omega‑3s including EPA and DHA, suitable for those watching heart health or weight, as well as seniors and children (take care with any fine bones).
- Each pack is approximately 250g, a convenient portion for 1–2 servings, perfect for anything from quick home‑style dishes to refined Western‑style mains.
Recommended Recipe : Pan‑Seared Vietnam Deep‑Sea Barramundi Fillet (Serves 1–2)
Ingredients
1 pack Vietnam deep-sea skin-on barramundi fillet (about 250g), thawed and patted dry
Sea salt and freshly ground black pepper, to taste
1–2 tbsp olive oil
2–3 slices lemon
10 g butter (optional)
2 cloves garlic, lightly crushed
A small handful of fresh herbs such as thyme or parsley (optional)
Method
After thawing, pat the fillet dry. Season both sides evenly with sea salt and black pepper and rest for 5–10 minutes.
Heat olive oil in a frying pan over medium heat. Place the fish skin-side down and pan-sear for 3–4 minutes until the skin is lightly crisp and the edges turn opaque.
Flip and cook the other side for about 2–3 minutes, adding butter and garlic if using. Spoon the aromatic pan juices over the fish to enhance the flavour.
Cook until the fish is just done and flakes easily with a fork, then remove from the heat and serve with lemon slices and herbs.
Serve with steamed rice, salad or pasta; the simple seasoning lets the natural sweetness and tender texture of the fish shine through.