Perfumed Thai Baby BarramundiAugust 28, 2019
Crispy Skin Barramundi with Kale Slaw by Bare Health StudioJanuary 14, 2021
Ingredients 500g Fresh Skinned Barramundi Fillets
1 Medium Green Chilli (Seeded)
¼ Cup Sun Dried Tomatoes
1 Garlic Clove
½ Bunch of Fresh Coriander
½ Bunch of Fresh Parsley
1 Teaspoon coarsely ground Black Pepper
1 Tablespoon Extra Virgin Olive Oil
¾ Cup Lime or Lemon Juice
- Finely chop the chilli, sun dried tomatoes and garlic. Coarsely chop the coriander and parsley.
- Slice the fresh barramundi fillets into slices about 3-5mm thick. In a ceramic bowl, gently mix the barramundi slices with the chilli, sun dried tomatoes, garlic, coriander, parsley, pepper, fish sauce and olive oil.
- Pour over the lime juice and ensure that all of the barramundi slices are covered in juice.
- Cover the bowl and place in the refrigerator for at least 12 hours.
Serving suggestion: Drain the juice from the barramundi slices and serve over green papaya salad or on crusty bruschetta.