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.
Note: + Cooling time
- 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
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.
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.
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.
Divide the carrots and asparagus among serving plates. Top with barramundi and coriander. Drizzle with dressing.