Barramundi with aubergine

This is our family favourite and we often have it with brown rice or sometimes even on it’s own, if we want to eat light at dinner. The barramundi fish I buy varies from a whole fish, filleted whole fish to smaller pre cut fillets. It does not really matter. What does matter though is that you try to find a sustainably sourced barramundi. One that has grown in clean waters and has not been treated with growth hormones or antibiotics. Why I often choose barramundi is because it is a nutritious fish with abundant omega-3 fatty acids, which are essential for brain and heart health. It also is a great source of lean protein, you can get 34 grams of protein in 170 grams of barramundi fish fillet.

Serving size : 4


  1. 600 gms barramundi
  2. 250 gms aubergine
  3. 4 cups baby bok choy
  4. 6 cherry tomatoes
  5. 1/2 cup spring onions
  6. 3 tbsp chopped ginger
  7. 2 chilli padi (small green chillies)
  8. 4 tbsp lemon juice
  9. 1 lime skin
  10. 1 tsp cracked black pepper
  11. 2 tbsp sesame seed oil
  12. 1 tbsp sesame seeds


  1. Slice the barramundi into small pieces (use a sharp knife in a sawing motion so that you do not break the fish)
  2. Slice aubergine into thick quarters
  3. Blanch the baby bok choy ( boil 4 cups of water in a pan with a tsp of salt and throw the baby bok choy just for a 10 seconds and strain out of the pan)
  4. Slice the spring onions in rings
  5. Slice the ginger into matchsticks
  6. Chop the chilli padi into small pieces
  7. Squeeze 1 or 2 whole lemons (depending on the size of the lemon)
  8. Grate the skin off the lime
  9. Roast the sesame seeds

Fish, baby bok choy, aubergine, cherry tomatoes, spring onions, chilli padi, lime rind, ginger


Cooking the fish – pan 1

  1. Warm 1 tbsp sesame oil in a pan
  2. Add 1 1/2 tbsp of the sliced ginger
  3. Add 1 tsp of the chopped chilli padi
  4. Add 3 tbsp spring onions
  5. Add 1 tsp himalayan salt
  6. Cook all of above for a few seconds
  7. Add all the tomatoes and aubergine
  8. Cover the pan and cook on low fire for 5 min
  9. Place fish in pan with the skin facing up so that it can absorb all the spices
  10. Add 3 tbsp lemon juice
  11. Add the lime skin rind
  12. Add 1 tsp roasted sesame seeds
  13. Cook for a further 5 mins
Tomatoes and aubergine in sesame oil, spring onions, ginger and chilli padi

Cooking the baby bok choy – pan 2

  1. In a second pan warm 1 tbsp sesame oil
  2. Once warmed throw in the remaining ginger, chilli padi and spring onions
  3. Add 1 tsp black pepper
  4. Add 1 tbsp lemon juice
  5. Add 1/4 himalayan salt
  6. Add the baby bok choy and stir fry for a few seconds
Baby bok choy

Mix the contents of the two pans and serve!


Author: Healthybalance

I am a clinical nutritionist and certified integrative nutrition health coach. I run workshops on wellness and work with clients individually. I believe in an integrated approach to health. Along with nutritional advice I direct my clients to address the root cause of any imbalances in their lives. I believe in empowering people to become advocates for themselves so that they can make long-term changes that lead to their optimum health and wellness. The work of an integrative nutritionist is to help clients understand the synergy that exists between the primary areas in ones life like sleep, exercise, satisfaction in our relationships, career and other such domains and the food we eat. I work with young adults ages 12 and above and women, mostly pertaining to weight loss, gut issues, and hormonal imbalances.

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