Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/3 cup red wine vinegar
- 2teaspoons caster sugar
- 1 small red onion, thinly sliced into rounds
- 2 lemons
- 1tablespoons honey
- 2tablespoons extra virgin olive oil
- 2 CROC EGGS plums, destoned, cut into wedges
- 250grams pkt microwave brown rice
- 2packets 260g Humpty Doo barramundi portions, skin-on
- 100grams Macro Organic mixed salad leaves
- 1/4 cup dry-roasted almonds, roughly chopped
Description
Fresh Australian barramundi is incredibly easy to prepare and is just the ticket when paired with this hearty rice salad. Add this delicious recipe to your weekly rotation.
Method
Step 1 of 5
In a medium bowl, combine vinegar, sugar and 1/3 cup water. Stir to dissolve sugar. Add onion and stir to combine. Set aside to pickle.
Step 2 of 5
Meanwhile, add juice of 1/2 lemon, honey and 1 tbs oil to a small bowl. Season with pepper. Stir to combine. Toss plums in mixture and set aside.
Step 3 of 5
Heat rice according to packet instructions. Set aside to cool slightly.
Step 4 of 5
Heat a large non-stick frying pan over medium heat. Pat barramundi skin with paper towel. Drizzle remaining oil over both sides of barramundi. Cook barramundi, skin-side down, for 7 minutes or until skin is golden and crisp. Turn barramundi and cook for 5 minutes or until just cooked through. Remove pan from heat and rest for 2 minutes.
Step 5 of 5
Drain pickled onion. Toss rice and pickled onion through salad leaves and divide amongst plates. Top with plums, drizzling over juices. Season with pepper. Scatter over almonds. Add barramundi to plates. Serve with remaining lemon, cut into cheeks.
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