BARRAMUNDI WITH RAINBOW SALAD AND RICE
Feb 18, 2020Barramundi is one of my favourite fish to eat because it is wild caught in Australia. When you cook it on a fry pan you can get a lovely crispy skin and it pairs well with any veggies or salad you want to serve it with. When you buy fish from your fish monger the fillets are often very big so I usually order 2 fillets and ask them to cut each in half so I can serve 4 people (one fillet should be roughly the size of your palm). If you’re not a fish eater you can easily substitute with grilled tempeh, tofu or chicken.
Serves 4
Ingredients
4 x fillets Barramundi
1 x peach, cored and diced
1 x cucumber, diced
½ x capsicum, diced
½ x red onion, diced
2 x corn cobs, steamed and kernals cut off
¼ red cabbage, diced
1 x avocado, diced
1 x jalaepno chilli, finely chopped (remove seeds for less heat)
1 lime, zest and juice
2 cups cooked brown rice
½ cup coriander, finely chopped
Directions
Place a fry pan on medium-high heat and cook the fish for 5-7 minutes each side or until cooked through. Meanwhile combine the peach, cucumber, capsicum, onion, corn, red cabbage, avocado and jalapeno. Drizzle over 2 tablespoons extra virgin olive oil, the juice of the lime and sprinkle over some salt and pepper before mixing well. Next combine the rice with the lemon zest and coriander. Serve with the fish.
