Print Options:

Crispy skin barramundi and vietnamese slaw

Yields1 Serving

 2 tbsp Peanut or sunflower oil
 4 Barramundi fillets
 ¼ Wombok, thinly sliced (or cabbage)
 1 Red onion, thinly sliced
 6 Dutch carrots (we used purple)
 2 bird’s eye chillies, thinly sliced
 1 Bunch coriander, leaves picked
 1 Bunch mint, leaves picked
 100 g Bean sprouts
 1 tbsp Brown sugar
 1 ½ tbsp Rice wine vinegar
 Juice of 2 limes
 2 tbsp Peanut or sunflower oil
 1 tbsp Fsh sauce
A crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing.

Heat oil in a frypan over medium-high heat. Add the fish, skin side down, and cook, pressing down for 2 minutes to flatten, then for a further 4 minutes or until skin is crisp and golden.


Turn and cook for 3 minutes or until cooked through. Set aside to rest, lightly covered in foil. For the dressing, combine all the ingredients and set aside.


Use a mandoline or vegetable peeler to slice the carrots lengthways into ribbons. Combine with remaining ingredients and toss with some of the dressing. Serve with fish and drizzle over remaining dressing.

With thanks to: