Toast’s Own FigJam & Ginger Marmalade Barramundi


FigJam & Ginger Marmalade Barramundi

figjam and ginger marmalade barramundi
figjam and ginger marmalade barramundi


This recipe serves 2

2 x Barramundi Fillet. Preferably not from the tail (and deboned)
1 tbl spoon Figjam
1 tbl spoon Ginger Marmalade
100ml Beef stock
2 tsp Sesame oil
1.5-2 tsp Garlic pepper (optional)

Preheat oven to 180c

Mix Figjam, Ginger Marmalade & Beef Stock in a small bowl. Microwave for 30 seconds or until jam and marmalade have melted into a liquid.
Mix in Sesame Oil & set aside or in the fridge to cool (10-15 min)
Place Barramundi in a foil lined baking dish  (use enough foil to wrap the fillets.)
Pour mix over fillets. (add optional Garlic Pepper here.)
Wrap fillets with mix. Ideally place in the fridge for up to 20 min to allow flavours mix (they will however come together well during cooking if you don’t have time for this)
Leaving fillets wrapped, bake for 25 min or until fillets are cooked. (cooking time will vary dependent on your oven and size of fillets)

You should find the fillets are soft, moist, juicy and flake easily when cooked.
Use the juices from the fish as a sweet jus when serving

In the photo the Barramundi is served on a bed of Red Quinoa & a Grape & Danish Soft Feta Salad

Grape & Danish Soft Feta Salad
(sorry, didn’t measure amounts for this)

salad or spinach & rocket mix
red onion, finely sliced
red, seedless grapes, halved
soft danish feta, crumbled
juice of 1/2 lime for dressing

Red Quinoa

1 cup Red Quinoa
1 cup water
1/2 cup salt reduced chicken stock
Chili flakes (to taste)
Pistachio, 1 handfull, roughly chopped

Add Quinoa, water, stock & chili flakes to the boil. Lower heat and simmer for approx 15 min until cooked (soft with a slight crunch. Basically al dente)
Just before serving mix chopped pistachio’s in
Use as a bed for the Barramundi

for more tips and recipes for cooking Quinoa:


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