Crispy Skin Barramundi with Moroccan Spiced Risotto

Best prepared in one of Kleenmaid’s Induction Cooktop. Click here for more info

What you will need:


  • 500 ml stock (chicken or vegetable)
  • 2 tablespoons olive oil
  • 1 medium brown onion, finely diced
  • 2 garlic cloves, finely diced
  • 2 tbsp Bitton Moroccan Spice or any good quality harissa spice paste
  • 200 g Arborio rice
  • 250 ml white wine
  • 2 quarters of preserved lemon, rind only, finely chopped


  • 4 (180 g each) barramundi fillets, skin on
  • Sea salt
  • 1 tablespoon olive oil


  • ½ brown onion, finely diced
  • ½ red onion, finely diced
  • ½ bunch flat leafed parsley leaves only, chopped
  • 50ml Bitton Lemon Dressing or mixture of olive oil and fresh lemon juice
  • Sea salt and pepper

How to make it:


To make the Moroccan Spiced Risotto, heat stock in a saucepan on Kleenmaid Induction Cooktop.

In a heavy-based deep frying pan, add the oil over gentle heat. Add the onion and sauté for a few minutes. Add the garlic and continue cooking until the onion is soft. Add the Bitton Moroccan Spice and stir for 30 seconds to release the flavours.

Add the rice and raise the heat to moderate. Stir to ensure rice is evenly coated with oil and begins to look slightly translucent. Add the wine while continuously stirring the rice and the vegetables. When the wine is absorbed by the rice, add a ladleful of hot stock. Turn down the heat to a high simmer.

Add the rest of the liquid and once the mix is at a gentle simmer turn down to induction 3 and set timer for 20 minutes. Add extra liquid at end if required and leave on induction 1 to keep warm until ready to be served.

(This is to show how you don’t have to stir a risotto the whole time you can leave it sit on the induction)

Stir through the preserved lemon rind and check the seasoning as the preserved lemon can be quite salty.


Pre heat the Kleenmaid oven to 240 degrees C.

For the salsa, place all ingredients into a bowl and mix well.  Set aside until required.

To prepare the barramundi, score the skin of the barramundi with a sharp knife. Using your fingertips, rub the sea salt into the skin.

Place a large ovenproof frypan over high heat,  Kleenmaid Induction Cooktop (induction 9) add olive oil and heat until it begins to smoke. Add the fish, skin side down and press down gently (turn induction down to level 6).  Cook the fillets for about 3 minutes or until the edges begin to colour. Turnover and cook the other side for 1 minute. Turn the fillets back to skin-side up, place in oven and bake for 4 minutes or until cooked through and the flesh is firm to the touch.

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