Vietnamese Style Barramundi

Serves: 4

Prep Time: 20

Cook Time: 10


  • 4 Australis Barramundi fillets, abuot 6 oz each

Rougail Sauce

  • 2 teaspoons ground turmeric
  • 5 cloves garlic, crushed or chopped finely
  • 2 tablespoons finely chopped shallots  
  • 1 long fresh red chili, seeded and finely chopped
  • 2 stalks lemongrass, white part only, peeled and finely chopped
  • 2 Tablespoons fish sauce
  • 1 lime, juiced
  • 3 tablespoons vegetable or olive oil  
  • 1 teaspoon ground pepper

Nuoc Cham Sauce (for accompaniment)

  • 4 cloves garlic
  • 2 fresh medium red chilies (or crushed chili seed)
  • ¼ cup sugar
  • Juice of 2 limes
  • ½ cup fish sauce
  • 1 cup water


For the Rougail Sauce:
Combine all sauce ingredients in a bowl. Alternatively, instead of chopping each ingredient, combine all sauce ingredients in a food processor and puree.

For the Nuoc Cham Sauce:
In a mortar, grind garlic and chilies to a paste. Add all remaining ingredients and stir until dissolved. Serve in bowl so diners can spoon onto their fish to taste.

For the fish:

  1. Rinse Barramundi and pat dry.
  2. Place in Rougail sauce and marinate for 1 hour, turning occasionally to thoroughly coat.
  3. Prepare a charcoal grill.
  4. Cook barramundi, turning once (if grilling) spooning additional marinade onto fillets after turning, about 4 minutes per side, depending on thickness.For broiler, cook about 8 minutes.

To serve, place Barramundi on a serving plate.  Serve hot with Nuoc Cham sauce, lemon or lime wedges, chili slices and cilantro springs.

Visitor Comments

Be the first to comment using the form below.

Submit Your Comment

Enter characters seen here