Crispy Barramundi w/ Vietnamese Slaw

SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

FOR THE BARRAMUNDI

4 PIECES BARRAMUNDI

1 TBSP OLIVE OIL

SALT & PEPPER

FOR THE VIETNAMESE SLAW

1 CUP BEAN SHOOTS

1 CARROT, RIBBONED

1 CUCUMBER, RIBBONED

1/3 CUP FINELY CHOPPED SPRING ONION

1 CUP WOMBOK, FINELY DICED

1 CUP MIXED HERBS, FINELY CHOPPED (I USED CORIANDER, MINT & BASIL)

FOR THE DRESSING

1/2 STALK LEMONGRASS, TOUGH OUTER SHELL REMOVED AND FINELY DICED

ZEST OF 1 LIME

JUICE OF 1 LIME

1 CHILLI, DE-SEEDED AND FINELY DICED

SPRINKLE SPRING ONION

1 TBSP FINELY CHOPPED HERBS

1 TSP SESAME OIL

1 TBSP FISH SAUCE

1 TSP COCONUT SUGAR

SPLASH WATER

SHARP KNIVES

GRATER OR MICROBLANE

PEELER

MEDIUM FRY PAN

LARGE SALAD BOWL

PREPARE ALL SALAD INGREDIENTS AND TOSS TOGETHER IN A LARGE SALAD BOWL. PREPARE DRESSING INGREDIENTS IN A SMALL RAMEKIN, POURING 3/4 OVER THE SALAD AND MIXING TOGETHER
HEAT A FRY PAN OVER MEDIUM TO HIGH HEAT. ADD OLIVE OIL AND LET HEAT FOR A MINUTE OR TWO. ADD BARRAMUNDI SKIN SIDE UP. COOK FOR 5-6 MINUTES BEFORE FLIPPING. COOK FOR AN ADDITIONAL 5 MINS OR UNTIL CRISPY, GOLDEN AND COOKED THROUGH. LET REST FOR A FEW MINUTES WHILE DIVIDING SALAD BETWEEN BOWLS
TOP WITH FISH. DRIZZLE THE LAST OF THE DRESSING AND ADD A SPRINKLE OF FRIED SHALLOTS - ENJOY !

Salmon Sashimi