Crispy Skin Barramundi
PREP TIME 10 minutes
COOK TIME 10 minutes
SERVES 2
INGREDIENTS
1 tsp cumin seeds
1 tsp coriander seeds
2x180g barramundi fillets
1 tbsp Pukara olive oil
¼ tsp palm sugar, grated
½ tsp fish sauce
Juice of ½ a lime
For the salsa;
Cherry tomatoes, halved
Kiwi fruit, peeled and diced
Avocado, diced
½ a red onion, diced
½ a fresh chilli, diced
Juice of ½ a lime
To serve;
Pinch of cracked pepper
Pinch of Tasman sea salt
¼ bunch fresh coriander
METHOD
Step 1
Into a pan over medium heat, toast cumin and coriander seeds until aromatic. Place into a pestle and mortar and grind into a powder. Add olive oil, palm sugar, fish sauce and lime juice, stir to combine.
Step 2
Place barramundi, skin side down, in a pan over medium heat. Sear for 5-8 minutes, turn and sear the top side for a further minute.
Step 3
To make the salsa, place all ingredients into a bowl and toss through spice dressing.
To serve, place barramundi onto the salsa, add a pinch of salt, cracked pepper and fresh coriander.