Crispy Skinned Barramundi with Soba, Cucumber & Broccolini salad
INGREDIENTS:
For the Satay Dressing:
- 1 heaped tbsp Jimmys satay sauce
- 1 heaped tbsp tahini
- 1 tbsp finely grated ginger
- 1 tsp white miso paste
- 1/2 a lemon, juiced
- 50ml water
For the Salad (in a bowl, place):
- 2 bunches of soba noodles, cooked like pasta then drained & rinsed until cold
- 1 Lebanese cucumber, finely sliced
- 1b broccolini, charred in a pan then chopped
- 1/2 a red onion finely diced or sliced
- 1 handful of picked coriander leaves
- 1 handful of picked Thai basil leaves
- 2 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
Fish:
- 2 fillets of barramundi, or your fish of choice
METHOD:
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Put a splash of oil in a non stick pan on high heat
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Season your fish with salt and then place your fillets into your pan carefully, skin side down. Once in the pan, place atop your fish something heavy enough to stop it from curling
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After 1 minute, lower the heat to medium & remove the weight. The process of cooking your fish perfectly should take about 8-9 minutes for a 170g piece of fish
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After about 7 minutes, carefully flip the fish onto the flesh side, you should have a nice even crisp on the skin. Cook on the flesh side for about 1 minute; you can check the fish is cooked by using a metal skewer or small knife to feel the resistance of the proteins
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Finish up by drizzling your salad generously with your satay dressing. Place your fish on top and serve with a wedge of lemon!
Recipe & Photography by Joel Bennetts. Follow him on Instagram here.