Crispy Skin Barramundi And Vietnamese Slaw
[vc_row css=".vc_custom_1698746274605{padding-top: 0px !important;padding-bottom: 0px !important;}"][vc_column width="1/6"][bweb_vc_feature_box text_align="left" type="lineicons" icon_lineicons="simple-icon icon-pie-chart" title="" title_type="h6" separator="no"]YIELDS
1 Serving[/bweb_vc_feature_box][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css=".vc_custom_1698744621447{padding-bottom: 0px !important;}"][vc_column width="1/2"][bweb_vc_section_title classes="recipes-ingredients" text_align="left" title="INGREDIENTS" title_type="h4"]
- 2 tbsp Peanut or sunflower oil
- 4 Barramundi fillets
- ¼ 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
- 100 g Bean sprouts
- 1 tbsp Brown sugar
- 1 ½ tbsp Rice wine vinegar
- Juice of 2 limes
- 2 tbsp Peanut or sunflower oil
- 1 tbsp Fsh sauce
- 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.
- 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.
- 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.