Name: BBQ chilli barramundi with carrot and asparagus recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 3 bunches Dutch carrots, peeled, ends trimmed; 18.20 gm olive oil; 2 bunches asparagus, woody ends trimmed; 6 Ocean Barramundi Fillets; 2 tsp dried chilli flakes; 1 tsp cumin seeds; 2.40 gm sea salt flakes; 125.00 ml coriander leaves; 55g caster sugar; 42.00 gm lime juice; 40.00 ml rice wine vinegar; 21.00 gm salt-reduced soy sauce; 12.20 gm fish sauce; 2 tsp sesame oil; 1 Lebanese cucumber, seeded, chopped; 5cm-piece ginger, peeled, cut into matchsticks

BBQ chilli barramundi with carrot and asparagus recipe

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Impress your BBQ guests with a sweet barramundi dish, served with chargrilled veggies and tangy ginger-cucumber dressing. Perfect for summer!

Ingredients:

3 bunches Dutch carrots, peeled, ends trimmed
2 bunches asparagus, woody ends trimmed
6 Ocean Barramundi Fillets
2 tsp dried chilli flakes
1 tsp cumin seeds
2.40 gm sea salt flakes
125.00 ml coriander leaves
55g caster sugar
42.00 gm lime juice
21.00 gm salt-reduced soy sauce
12.20 gm fish sauce
2 tsp sesame oil
1 Lebanese cucumber, seeded, chopped
5cm-piece ginger, peeled, cut into matchsticks

Instructions:

For the ginger and cucumber dressing, combine sugar, lime juice, vinegar, and soy sauce in a small saucepan over medium heat. Stir constantly for 2 minutes until the sugar dissolves. Bring to a boil and cook for an additional 2-3 minutes until the syrup slightly thickens. Remove from heat and let cool before adding fish sauce, oil, cucumber, and ginger.
Preheat a barbecue grill or chargrill on high heat. Brush carrots with a touch of oil and season. Grill for 6-8 minutes, turning occasionally, until tender. Transfer the carrots to a plate. Grill asparagus for 2 minutes until bright green and tender. Add the asparagus to the plate with the carrots.
Brush barramundi with the rest of the oil, then season the skin with a blend of chili, cumin, and salt. Cook skin-side down until it's beautifully golden brown and crispy, about 4 minutes. Flip the fish and continue cooking for another 2-3 minutes until it's golden brown and cooked through just right.
Distribute carrots and asparagus on plates. Arrange barramundi and coriander on top. Drizzle with dressing.

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