A white fish and salad fit for a hearty lunch or dinner
Serves 2
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Each bite begins with light, airy crisp and ends with ultimate satisfaction with this crisp-skin barramundi. Pause for refreshing mandarin and pomegranate salsa tossed in sweet ginger dressing for a rest between mouthfuls of this succulent and almost buttery white fish.


  • 1 medium carrot (120 g), cut into long thin matchsticks
  • ½ stalk celery (75 g), trimmed, cut into long thin matchsticks
  • 2 green onions (scallions), sliced thinly diagonally
  • 2 x 150 g barramundi fillets, skin on
  • 2 small mandarins (150 g), segmented
  • ½ cup (40 g) pomegranate seeds
  • 1 medium lemon, cut into wedges


  • 1½ tbsps vegetable oil
  • 1½ tbsps rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp grated fresh ginger
  • 1 tsp black sesame seeds

Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hr or until vegetables strips have curled; drain. Pat dry with paper towel.


Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.


Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 mins. Turn; cook for 1 min or until cooked through.


To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.


Serve fish with salsa and lemon wedges.

TIP To easily remove the pomegranate seeds from the flesh: cut the fruit in half, then separate the seeds from the flesh whilst holding upside down in cold water in a bowl; the seeds will sink and the white pith will float.

Photo: bauersyndication.com.au

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