Name: Pan-fried barramundi and Asian coleslaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 1 large carrot; 1/2 small wombok (Chinese cabbage), trimmed, shredded; 150g snow peas, trimmed, thinly sliced; 1/2 small red onion, thinly sliced; 62.50 ml fresh mint leaves; 62.50 ml coriander leaves; 1 long red chilli, deseeded, thinly sliced; 21.00 gm lime juice; 20.00 ml rice wine vinegar; 12.20 gm fish sauce; 10.00 gm caster sugar; 18.40 gm vegetable oil; 4 x 150g barramundi fillets

Pan-fried barramundi and Asian coleslaw

0 Likes

Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Tangy coleslaw complements pan-fried fish, chicken, or grilled steak perfectly.

Ingredients:

1 large carrot
1/2 small wombok (Chinese cabbage), trimmed, shredded
150g snow peas, trimmed, thinly sliced
62.50 ml fresh mint leaves
62.50 ml coriander leaves
1 long red chilli, deseeded, thinly sliced
20.00 ml rice wine vinegar
12.20 gm fish sauce
10.00 gm caster sugar
18.40 gm vegetable oil
4 x 150g barramundi fillets

Instructions:

Create long, elegant carrot ribbons using a vegetable peeler. Combine the carrot, wombok, snow peas, onion, mint, and coriander in a spacious bowl.
Mix together chili, lime juice, vinegar, fish sauce, and sugar in a small bowl until the sugar dissolves. Pour the mixture over the salad and toss gently to combine. Let it sit aside.
In a large non-stick frying pan over medium-high heat, heat oil. Season fish and cook for 2-3 minutes on each side until done to your preference. Serve alongside Asian coleslaw.

We use cookies

Similar Recipes

Fish cakes with Thai pickles and fried rice

Pan-Fried Barramundi

Crunch carrot salad with pan-fried barramundi

Pan-fried barramundi with pumpkin salsa recipe

Crunchy carrot salad with pan-fried barramundi