Stanley Restaurant ★ 4.6
Stanley two-level Cantonese banquet hall at Howard Smith Wharves. Head chef Louis Tikaram runs Peking duck carved tableside, abalone and Cantonese seafood.
History
Barramundi (Lates calcarifer) is a native Australian fish found in northern coastal and freshwater systems. The name comes from Aboriginal languages of north Queensland; the species was a staple food source for coastal Indigenous communities for thousands of years. Commercial wild fishery and aquaculture grew through the 1980s; today over 80 percent of Australian barramundi is farmed in Queensland and the Northern Territory. Brisbane menus serve it whole grilled, pan-fried with skin crispy or as the contemporary sashimi-style preparation in fine-dining rooms.
Common allergens: Fish
Make it at home
Ingredients
- 4 barramundi fillets (skin on)
- olive oil
- sea salt
- 1 lemon
- baby fennel
- watercress
Method
- Score the skin; pat dry and salt heavily.
- Sear skin-side down in hot oil 5 minutes until crisp.
- Flip 2 minutes for the flesh.
- Rest and serve with shaved fennel, watercress and lemon.
Tip from the editors. Wild-caught barramundi from north Queensland (Karumba/Cooktown) is the gold standard; ask the fishmonger at Eagle Boys or Samies.
Where to eat queensland barramundi
Queensland Barramundi in Brisbane
Blackbird Bar & Grill ★ 4.4
Blackbird occupies the riverside level of the Riverside Centre on Eagle Street, Brisbane CBD. Dry-aged steaks, Queensland seafood, Story Bridge views.
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