24
Aug
Crispy Skin Barramundi W. Mandarin Salsa & Sweet Ginger Dressing
Ingredients
- 1 medium carrot cut into long thin matchsticks, 120g
- 1/2 stalk celery trimmed, cut into long thin matchsticks, 75g
- 2 green onions sliced thinly diagonally, scallions
- 2 x 150g sustainably sourced barramundi fillets skin on
- 2 small mandarins segmented, 150g
- 1/2 cup pomegranate seeds 40g
- 1 medium lemon cut into wedges
Sweet ginger dressing
- 1.5 tablespoons vegetable oil
- 1.5 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 1 teaspoon black sesame seeds
Instructions
- Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hour or until vegetables strips have curled; drain. Pat dry with paper towel.
- Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.
- Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.
- To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.
- Serve fish with salsa and lemon wedges.