Barramundi with Sweet Corn Risotto

Serves: 4

Prep Time: 10

Cook Time: 20



  • 2 Tbsp. extra virgin olive oil
  • 1 small onion, diced (about 1 cup)
  • 1 3/4 cups carnaroli rice
  • 1/2 cup dry white wine (suggest sauvignon blanc)
  • 5 cups water, divided
  • 1 1/2 tsp. kosher salt
  • 6 ears fresh corn, kernels cut from cob, cobs reserved
  • 6 Tbsp. unsalted butter


  • 4 fillets Australis Barramundi (about 5 oz.  each), skin on
  • 1/8 tsp. kosher salt
  • 1 Tbsp. canola oil


  • 1 medium red onion, peeled and thinly sliced lengthwise
  • 1 tsp. sugar
  • 1 tsp. salt
  • A few drops lime juice (about 1 wedge lime)
  • 2 tsp. olive oil
  • 10 large basil leaves, gently torn
  • Freshly ground black pepper, to taste


For the risotto:

  1. Place corn cobs and six cups water in a large saucepan; bring to a simmer over medium-high heat.
  2. Cook about 20 minutes, but continue to simmer as you make risotto.
  3. Meanwhile, in food processor, process corn kernels 1 to 2 minutes or until pureed; set aside.
  4. Heat olive oil in a large saucepan set over medium heat.
  5. Add onion and cook, stirring often, about 5 minutes, until translucent.
  6. Add rice and cook, stirring constantly, about 2 minutes, until coated with oil.
  7. Add wine and cook, stirring occasionally, about 2 minutes, until rice is almost dry.
  8. Add 1 cup simmering water and 1 1/2 teaspoons salt, bring to boil, then reduce heat to simmer.
  9. Cook, stirring slowly but constantly, until almost all liquid has absorbed.
  10. Stir in another 1 cup simmering water; bring to boil and cook, stirring slowly but constantly, until almost all liquid is absorbed.
  11. Repeat process three more times, until rice is tender but firm, and mixture looks thick and creamy.
  12. Stir in pureed corn and cook a couple minutes more, until thickened and heated through.
  13. Adjust seasoning to taste.
  14. Remove from heat and add butter, stirring vigorously until incorporated. Set risotto aside in a warm place.

For the fish:

  1. Preheat oven to 200.
  2. Sprinkle barramundi with salt.
  3. In a large, heavy ovenproof skillet set over high heat, heat canola oil until ripples form in pan.
  4. Add fish, skin-side down, and cook 4 minutes or until crisped and golden brown.
  5. Carefully turn fish skin-side up; transfer skillet to oven and bake 10 minutes, or until fish flakes easily with fork.

For the salsa:

  1. In a small bowl, toss together onion, sugar, salt, pepper, and lime juice; let stand five minutes.
  2. Stir in olive oil, basil, and pepper to taste.

To plate, spoon risotto into the center of each of four plates, dividing evenly; place barramundi on top, skin-side up. Garnish with onion salsa and serve.

Recipe Source:

Created by renowned sustainable seafood champion Chef Barton Seaver

Blue Ridge Restaurant and DC Central Kitchen, Washington, DC

Visitor Comments

By Nancy Webb on Apr 18, 2011

I made this tonight and my son said it was amazing. The only thing I changed was the Salsa. I just used some store bought fresh salsa. The salsa really made it because it gave it a little kick.

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