Vietnamese Barramundi Salad
Cook Time 30 minutes
400g barramundi fillets
2-3 tbsp cornflour
Oil for shallow frying
1 Lebanese cucumber
½ bunch each Thai basil, mint, coriander, leaves picked
8 cherry tomatoes, halved
½ mango, thinly sliced
½ avocado, thinly sliced
2 tbsp raw peanuts, chopped
1 long red chilli, finely chopped
3-4 tbsp fish sauce
3-4 tbsp caster sugar
¼ cup cold water
Juice and zest of 1 lime
Slice the barramundi into 3cm chunks, then place in a ziplock bag with the cornflour. Seal the bag and shake to coat.
Heat the oil to 180°C in a deep sauté pan then carefully place in the barramundi pieces. Fry for a few minutes on each side until golden and crispy all over, then remove and drain on paper towel. Sprinkle over a little salt.
In a shallow bowl, whisk all of the dressing ingredients together until the sugar begins to dissolve. Set aside.
Slice the cucumber in half, remove the seeds, then chop into half moons. Place in a large bowl with the washed herbs, tomatoes, mango and avocado. Spoon over a little of the dressing and toss to coat, then add more to taste if required.
Divide the salad between serving plates and top with the peanuts and crispy barramundi.