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.
Serves66
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
3 bunches Dutch carrots, peeled, ends trimmed
1 tbs olive oil
2 bunches asparagus, woody ends trimmed
6 Coles Australian Barramundi Portions Skin On
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
