Let's catch up for a BBQ with this delicious barramundi dish.

This BBQ baby barramundi recipe (serves 4)  is perfect for summertime gatherings with your friends and family.


  • 4 whole baby barramundi, approx 400g each
  • 1 large onion, cut into rings
  • 4 lemongrass stalks, bruised
  • 2 tbsp red curry paste
  • 200ml coconut cream
  • Pinch of salt
  • 1 lime, cut into thin semicircle slices


  1. Gill, gut, and scale the fish.
  2. Make a series of deep cuts down to the bones along the fish on both sides at 4 – 5cm intervals.
  3. Insert onion and lemongrass into the cavity.
  4. Combine the red curry paste, coconut milk, and salt. Smear curry mixture on both ides of the fish and inside the cuts.
  5. Push a couple of slices of lime into each cut made in the flesh on the fish’s presentation side.
  6. Wrap each fish tightly in aluminium foil (shiny side in).
  7. Barbeque over a moderate heat for 10 minutes on each side.
  8. Serve with steamed jasmine rice and a fresh garden salad.


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Chef Jason Ford hospitality cookery teacher
Jason Ford
Leading Vocational Teacher - Hospitality

Chef Ford has more than 30 years of experience in the food service industry. He’s a professional chef, published author, and leading vocational teacher. Passionate about food, he is also heavily involved in his industry and local community.