BBQ chilli barramundi with carrot and asparagus

This chilli barramundi recipe will be a hit at your next barbecue. Drizzled with a tangy ginger and cucumber dressing, it’s a tasty dish to share.

6

15m

Note: + Cooling time

25m

Ingredients

  • 3 bunches Dutch carrots, peeled, ends trimmed
  • 1 tbs olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 6 Coles Australian Ocean Barramundi Fillets
  • 2 tsp dried chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp sea salt flakes
  • 1/2 cup coriander leaves

Ginger and cucumber dressing

  • 1/4 cup (55g) caster sugar
  • 2 tbs lime juice
  • 2 tbs rice wine vinegar
  • 1 tbs salt-reduced soy sauce
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • 1 Lebanese cucumber, seeded, chopped
  • 5cm-piece ginger, peeled, cut into matchsticks

Method

STEP 1

To make the ginger and cucumber dressing, place the sugar, lime juice, vinegar and soy sauce in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Bring to the boil. Cook for 2-3 mins or until syrup thickens slightly. Set aside to cool. Stir in the fish sauce, oil, cucumber and ginger.

STEP 2

Heat a barbecue grill or chargrill on high. Brush carrots with a little oil. Season. Cook, turning occasionally, for 6-8 mins or until tender. Transfer to a plate. Cook the asparagus, turning, for 2 mins or until bright green and tender. Add to the carrots on the plate.

STEP 3

Brush barramundi with remaining oil. Sprinkle the skin with chilli, cumin and salt. Cook, skin-side down, for 4 mins or until golden brown and crisp. Turn and cook for 2-3 mins or until golden brown and just cooked through.

STEP 4

Divide the carrots and asparagus among serving plates. Top with barramundi and coriander. Drizzle with dressing.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.