Chilli-lime barramundi with herbs and fried shallots
Full of fresh flavours, Curtis’ chilli-lime barramundi recipe is a must-try. Complete with crisp fried shallots, it’s an easy but impressive dish.
Note: + 5 mins resting time
- 1/3 cup (80ml) lime juice
- 1/4 cup (60ml) fish sauce
- 1/4 cup (55g) brown sugar
- 1/2 medium white onion, thinly sliced
- 1 long green chilli, thinly sliced
- 1 long red chilli, thinly sliced
- 3cm-piece ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 (about 170g each) Coles Australian Ocean Barramundi Skin On Portions
- 1 tbs olive oil
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1 cup baby rocket leaves
- Vegetable oil, to shallow-fry
- 4 small shallots, very thinly sliced
In a medium bowl, whisk the lime juice, fish sauce and sugar until sugar dissolves. Add the onion, combined chilli, ginger and garlic and stir until well combined. Transfer the chilli mixture to a square shallow dish.
Pat the barramundi dry with paper towel. Heat the oil in a large non-stick heavy-based frying pan over medium heat. Season the barramundi with salt and place, skin-side down, in the pan. Cook, pressing down on the barramundi, for 2 mins. Cook for a further 3 mins or until the skin is crisp and golden brown. Turn over and cook for 2 mins or until just cooked through. Transfer the barramundi, skin-side up, to the dish with the chilli mixture. Set aside for 5 mins to rest.
Meanwhile, to make the fried shallots, pour enough oil into a small frying pan to reach 1.5cm up the side of the pan. Heat over medium-high heat (when the oil is ready, a slice of shallot sizzles immediately). Working in batches, fry the shallots for 2 mins or until crisp and golden. Using a slotted spoon, transfer the fried shallots to a plate lined with paper towel. Season.
In a medium bowl, combine mint, basil and rocket leaves. Transfer the barramundi to a serving platter. Spoon chilli mixture around barramundi. Top with basil mixture and fried shallots.
Serve with lime wedges