Food

Crisp-Skin Barramundi With Mandarin Salsa

January 8, 2023

A white fish and salad fit for a hearty lunch or dinner

Yield
Serves 2
Prep Time
15mins
Cook Time
10mins
Difficulty Level
2 / 5

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.

Ingredients

SWEET GINGER DRESSING

Steps

01.

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.

02.

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

03.

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.

04.

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

05.

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