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Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 100grams rice vermicelli noodles
- 1 French shallot, thinly sliced into rounds
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 3 limes, juiced (save 1, cut into wedges, to serve)
- 1 long red chilli, thinly sliced
- 2 cloves garlic, thinly sliced
- 520grams Humpty Doo Barramundi fillets, skin on
- 1tablespoons extra virgin olive oil
- 2packets Woolworths cos hearts lettuce , trimmed, leaves separated
- 1 carrot, julienned
- 1/4 bunch mint, leaves picked
- 2 punnets Thai basil, leaves picked
- 1/2 cup Woolworths blanched peanuts, toasted, roughly chopped
Description
Team succulent crispy skinned barramundi with a Vietnamese-inspired salad for an impressive dinner. This quick and easy recipe is ready in a flash.
Method
Step 1 of 4
Cook noodles according to packet instructions.
Step 2 of 4
Meanwhile, combine shallot, fish sauce, sugar, lime juice, chilli and garlic in a small bowl. Set aside
until needed.
Step 3 of 4
Heat a large non-stick frying pan over medium heat. Pat barramundi skin with paper towel. Drizzle oil over both sides of barramundi, then cook, skin-side down, for 6 minutes or until skin is golden and crisp. Turn barramundi and cook for 7 minutes
or until just cooked through. Remove pan from heat and rest for 2 minutes.
Step 4 of 4
Divide barramundi, noodles, lettuce, carrot and herbs among plates. Drizzle with dressing and scatter over peanuts. Serve with lime wedges.
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