Mediterranean-Style Barramundi
This dish blends the soul of the Mediterranean with a nod to Southeast Asia. Flaky barramundi soaks up a punchy tomato-olive sauce spiced with paprika and a whisper of Indonesian bumbu. It’s spooned over nutty quinoa tossed with chickpeas and grated Parmesan, with a burst of lemon to brighten it all.
Nutritional facts
Protein
44g
Carbs
47g
Calories
560kcal
Fat
25g
Ingredients
Lemon Juice, Parmesan Cheese, Red Quinoa, Black Pepper, Italian Parsley, Chicken Base, Sweet Paprika, Bumbu Samawa Spice Blend, Kosher Salt, Barramundi, Kalamata Olives, Oregano, Cumin, Chicken Base, Extra Virgin Olive Oil, Cherry Tomato, Garlic Powder, Canned Chickpeas, Capers
Contains milk, fish, candlenut, wheat, soybeans.
Reviews
4.0
Based on 15 reviews
Jo · 12/12/25
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About Abe Moiz
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
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