Serves 4
Ingredients:
- 1 tsp Chilli Flakes (2g)
- 1 tbsp Sea Salt Flakes (15g)
- 4 × Barramundi Fillets, Skin On (200g each)
- 1 tbsp Vegetable Oil (15ml)
- 300g Snow Peas (Mange Tout), blanched and thinly sliced
- 1 cup Fresh Coriander Leaves (15g)
- 4 × Lime Wedges (60g), to serve
Sweet & Sour Dressing
- ¼ cup Fresh Lime Juice (60ml)
- 2 tsp Brown Sugar (8g)
- 1 tsp Fish Sauce (5ml)
Method
- Prepare the dressing. Place the lime juice, brown sugar and fish sauce in a non-metallic bowl. Stir until the sugar has dissolved. Set aside.
- Season the fish. Combine the chilli flakes and sea salt flakes. Pat the barramundi skin dry, then rub the chilli and salt mixture evenly over the skin.
- Crisp the skin. Heat the vegetable oil in a large non-stick frying pan over high heat. Place the barramundi skin-side down and cook for 3–4 minutes, or until the skin is crisp and golden.
- Cook the fish. Carefully turn the fillets and cook for a further 3–4 minutes, or until the fish is cooked through and flakes easily.
- Prepare the snow peas. Arrange the blanched, thinly sliced snow peas on serving plates and top with the fresh coriander leaves.
- Serve. Place the barramundi over the snow peas and coriander. Spoon the sweet and sour dressing over the fish and serve with fresh lime wedges.
The Fishwives Kitchen Notes
- Dry the skin well. Pat the barramundi skin thoroughly dry before seasoning to help achieve a crisp, golden finish.
- Start skin-side down. Place the fish into a properly heated pan and avoid moving it while the skin is crisping.
- Don't overcrowd the pan. Cook the fillets in batches if necessary so the temperature of the pan stays high.
- Balance the dressing. Taste the dressing before serving and adjust the sweetness or acidity to your preference.
- Serving suggestion: Serve with steamed jasmine rice or rice noodles alongside the snow peas for a light and satisfying meal.
Reference: Donna Hay
