Grilled Jerk Barramundi with Sweet and Sour Wild Rice


  • 4 barramundi fillets (boned, skinned)
  • 1 fresh quince (diced finely)
  • 1 shallot (diced finely)
  • 1 thumb ginger (minced)
  • habanero chilli to taste (I used 1/4 finely diced)
  • 1 garlic clove (minced)
  • 2 handfuls of kale (finely chopped)
  • 3x pequilos (finely diced)
  • cooked black wild rice to serve four (follow instructions on package)
  • 1 lemon (juice squeezed)
  • 2 heaped tblsp quince paste
  • olive oil
  • RUB:
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • 1 tsp sea salt flakes
    • 1 tsp ground ginger
    • 1 tsp brown sugar
    • 1/2 tsp cinnamon
    • 1/2 tsp ground hot chilli


Mix all rub ingredients in a bowl until well combined.
Coat each piece of fish in the rub and allow to stand for 30 minutes to allow flavours to marry.
Heat olive oil on a griddle pan and cook fish to your liking.
Meanwhile saute shallot, ginger and garlic with olive oil until aromatic.
Add fresh quince, kale and rice and cook for 5 minutes on medium.
Add chilli, quince paste, pequilos and lemon juice and stir.
Allow to simmer for 5 minutes.
Serve immediately with plump fish.

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