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Panfried wild barramundi with bok choy, olive oil, balsamic & garlic


  • Heat a thin layer of oil in a large non-stick pan and seal the fish on both sides. Season and then add the chilli and garlic to the pan. Turn the heat down and gently cook the fish for 7-10 mins. Then remove the chilli and garlic, and cook the fish until crispy. 
  • At the same time, briefly blanch the bok choy in boiling water and drain well.
  • In another non-stick pan, heat a thin layer of fresh oil with a little balsamic.
  • To serve, place the bok choy on individual plates, top with the fish, spoon the warm oil over the top and garnish with parsley.
  • Tony Sassi, Port Douglas restaurateur & chef


  • extra virgin olive oil
  • 2 x 180 gm barramundi fillets (all skin & bones removed)
  • sea salt & freshly ground pepper
  • 1 large red chilli
  • 2 garlic cloves, peeled
  • 2-3 bok choy, washed & drained well
  • balsamic vinegar
  • 2 tbsp Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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