Barramundi Crudo with Ponzu Dressing

As part of the Catch of the Day Series with Infinity Blue Barramundi we have teamed up with Chef Alejandro Saravia of Pastuso and Farmers Daughters in Melbourne to show you best ways to cook with barramundi and give you the tips that will be sure to impress your dinner guests. The best thing about this recipe is – it actually involves no cooking just a light cure. It is summer on a plate – and really rather good for you too! Recipe below but for some filleting tips and to see how Chef Alejandro does it best watch here.


  • 500g Infinity Blue Barramundi fillet, skinned and cut sashimi style
  • 3 heirloom carrots different colours if possible, thinly sliced and tops reserved for garnishing

Ponzu Sauce:

  • 120ml soy sauce
  • 120ml lemon juice
  • Zest of one lemon
  • 15ml mirin
  • 5g katsuobushi (Dried bonito flakes)
  • 1 small piece of konbu (Dried kelp)


  • Combine all ingredients for the ponzu sauce in a jar (with a lid) and allow to steep overnight in the refrigerator. Strain sauce into a bowl when ready to use.
  • Before putting this dish together, remove Infinity Blue Barramundi from the refrigerator 30 minutes before hand.
  • Thoughtfully scatter the fish over a medium sized plate, top with the different coloured carrot strips, and carefully dress with ponzu sauce and serve straight away.