Crispy Skin Barramundi W. Mandarin Salsa & Sweet Ginger Dressing

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Crispy Skin Barramundi W. Mandarin Salsa & Sweet Ginger Dressing
Servings
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
Servings
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
  1. 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.
  2. Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.
  3. 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.
  4. To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.
  5. Serve fish with salsa and lemon wedges.
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Written by mattsadmin