Entrees

Matt Stone’s paprika-cured wild barramundi

Name: Paprika-cured wild barramundi recipe
Yield: 6
Ingredients: 75g salt; 30g caster sugar; 40.00 ml paprika (we used Weston Farm Hot Paprika); Finely grated zest of 1 lemon; 4 sprigs thyme, finely chopped; 500g barramundi fillet, skinless, bones removed; 1/2 bunch flat-leaf parsley, leaves picked; 1/4 fennel bulb, thinly shaved (we used a mandoline); 1 tsp coriander seeds; 1 tsp fennel seeds; 2 eschalots, finely chopped; 1 long green chilli, deseeded, finely chopped; 40.00 ml finely chopped flat-leaf parsley stalks; Finely grated zest and juice of 1 lemon; 125ml olive oil

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Matt Stone’s paprika-cured wild barramundi — Photography: Mark Roper, Styling Vivien Walsh Chef Collab

Credit: Matt Roper

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by Matt Stone

Aug 27, 2026

Chef turned winemaker Matt Stone gets inspired by two 2026 delicious. Harvey Norman Produce Award-winners, preparing this simple but spectacular paprika-cured barramundi.

Taking premium wild-caught barramundi from Changemaker award-winner Chris Bolton – Stone’s preferred option for this recipe – he cures it in a herb and spice mix featuring a star ingredient: Australian-grown and made hot paprika from Groundbreaker award-winner Weston Farm in Tasmania. This leaves the fish with a delicate rosy hue, as well as a delectably moreish flavour.

For your own spice mix, remember that spices lose flavour sitting on the shelf (even when stored sealed in a jar in a cool place). For a simple dish like this which relies on one spice, it’s important that your paprika is pungent and aromatic, so choose a quality paprika that’s fresh.

You’ll need to start this recipe at least a day ahead.

1/2 cup (75g) salt flakes
30g caster sugar
2 tbs paprika (we used Weston Farm Hot Paprika)
Finely grated zest of 1 lemon
4 sprigs thyme, finely chopped
500g barramundi fillet, skinless, bones removed
1/2 bunch flat-leaf parsley, leaves picked
1/4 fennel bulb, thinly shaved (we used a mandoline)

Dressing

1 tsp coriander seeds
1 tsp fennel seeds
2 eschalots, finely chopped
1 long green chilli, deseeded, finely chopped
2 tbs finely chopped flat-leaf parsley stalks
Finely grated zest and juice of 1 lemon
1/2 cup (125ml) extra virgin olive oil

Method

1.

Combine salt, sugar, paprika, zest and thyme in shallow container that fits the fish fillets. Coat fillet all over with spice mix. Cover and chill overnight. The next day, remove salt mix with paper towel. At this point, you can store, covered, in the fridge for up to 5 days.
2.

To make dressing, toast and coarsely grind coriander and fennel seeds, leaving a little texture. Mix with remaining ingredients and add oil to create a dressing texture.
3.

To serve, thinly slice the fillet (like you would for sashimi) and arrange on a serving plate. Drizzle over a little dressing. Toss the parsley and shaved fennel in a bowl with some dressing and scatter over the fish.