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Barramundi with shaved white salad resized

Crisp Skinned Barramundi with White Salad

A Fabulous Recipe from The Monday Morning Cooking Club

A wonderful salad all on its own, adapted from a recipe in New Zealand’s Dish magazine. We’ve made it into a meal by adding a crisp skinned fish fillet. Simple. Delicious. Perfect.

 

Crisp Skinned Barramundi with White Salad
Servings
4
Servings
4
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Wipe the garlic over the inside of a large salad bowl, then discard the garlic.
  2. Using a mandolin, food processor or sharp knife, finely slice or shave the salad ingredients and place in the bowl. The finer, the better.
  3. In a bowl or jar, whisk together or shake the dressing ingredients, taste for wasabi and salt.
  4. 20 minutes or so before serving, toss salad ingredients together with the dressing, Taste for seasoning.
  5. Preheat the oven to 200C.
  6. To cook the barramundi or other fish, season the fillets generously with salt and pepper and drizzled with a little oil. Heat an oven proof non stick frying pan on the stove. When hot, place the fish fillets skin side down in the pan. Allow to cook for a couple of minutes until the skin golden brown and comes away easily from the pan. Carefully turn each piece over and cook in the oven for 3 - 5 minutes, depending on the thickness. Remove from the oven when just about cooked through and allow to rest, loosely covered with foil, for 5 minutes. Serve on top of the white salad.
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