Beetroot Grilled Barramundi

Aside from its vibrant splash of colour, beetroot adds a depth of flavour to any dish. The earthiness of the beets in the creamy sauce combined with a fiery ginger and garlicky kick, goes exceptionally well with the buttery sweet meaty profile of Barramundi.
Not only does the peppery arugula cleanse and refresh your palate, but it takes you on another gastronomical journey to the down under.
Are you ready to plunge into this recipe and start your Aussie adventure?



  • 2 Pieces Barramundi
  • To Taste Salt & Pepper


  • 1 Whole Beetroot (Peel and cut into cubes)
  • 10g Butter
  • 1 clove Garlic (Peeled and lightly smash)
  • 1 knob Ginger (Peeled and sliced)
  • 1 sprig Thyme
  • 300ml Full Cream Milk
  • 20ml Heavy Cream
  • A Pinch Cumin
  • A Pinch Coriander Powder


  • 10g Fennel
  • 10g Arugula
  • 5 leaves Mint
  • A sprinkle Pine Nuts
  • 1 wedge Lemon Juice
  • 30ml Extra Virgin Olive Oil

Infuse garlic, ginger and thyme in full cream milk, season with salt and pepper

Boil beetroot in the milk mixture until cooked, about 15mins

Remove beetroot, garlic and ginger from milk

Blend the beetroot, garlic and ginger togther with heavy cream and butter

Season barramundi with salt and pepper

Grilled barramundi over medium heat until skin is cripsy, about 5mins

Flip over and cook quickly on flesh side, approximately 3mins

Garnish with fennel, arugula, mint and pine nuts.

Drizzle with extra virgin olive oil, a squeeze of lemon. Season with salt & pepper