Fish

Crispy skin barramundi and vietnamese slaw

Name: Crispy skin barramundi and vietnamese slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4.00 tbs peanut or sunflower oil; 4 barramundi fillets; 1⁄4 wombok, thinly sliced (or cabbage); 1 red onion, thinly sliced; 6 Dutch carrots (we used purple); 2 bird’s eye chillies, thinly sliced; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; 100g bean sprouts; 1 tsp brown sugar; 11⁄2 tbs rice wine vinegar; Juice of 2 limes; 1 tbs fish sauce

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Crispy skin barramundi and vietnamese slaw

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by Shannon Bennett

Chef

Oct 01, 2016

A crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing.

2 tbs peanut or sunflower oil
4 barramundi fillets
1⁄4 wombok, thinly sliced (or cabbage)
1 red onion, thinly sliced
6 Dutch carrots (we used purple)
2 bird’s eye chillies, thinly sliced
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
100g bean sprouts

Dressing

1 tsp brown sugar
11⁄2 tbs rice wine vinegar
Juice of 2 limes
2 tbs peanut or sunflower oil
1 tbs fish sauce

Method

1.

Heat oil in a frypan over medium-high heat. Add the fish, skin side down, and cook, pressing down for 2 minutes to flatten, then for a further 4 minutes or until skin is crisp and golden.
2.

Turn and cook for 3 minutes or until cooked through. Set aside to rest, lightly covered in foil. For the dressing, combine all the ingredients and set aside.
3.

Use a mandoline or vegetable peeler to slice the carrots lengthways into ribbons. Combine with remaining ingredients and toss with some of the dressing. Serve with fish and drizzle over remaining dressing.