Curtis Stone’s crispy-skin barramundi with watermelon salad

Serve crispy-skin barramundi with a refreshing watermelon salad for a light and delicious dinner any day of the week.

4

25m

Note: + Cooling, chilling & resting time

10m

Ingredients

  • 1kg-piece seedless watermelon with rind, outer green layer removed, cut into wedges
  • 1/2 white onion, thinly sliced into rings
  • 1 long red chilli, thinly sliced into rings
  • 4cm-piece ginger, peeled, thinly sliced
  • 1 1/4 cups (310ml) white wine vinegar
  • 2/3 cup (150g) caster sugar
  • 4 Coles Australian Ocean Barramundi Portions, skin on
  • 1 tbs extra virgin olive oil
  • 2 firm, ripe avocados, stoned, peeled, thickly sliced
  • Extra virgin olive oil, extra, to drizzle
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 1/2 cup baby rocket leaves
  • Lime wedges, to serve

Method

STEP 1

Use a large knife to cut across the watermelon to separate the red flesh from the white rind, leaving some flesh attached to the rind. Cut flesh into small wedges and reserve. Thinly slice rind crossways. Place rind, onion, chilli and ginger in a large heatproof bowl. Bring vinegar, sugar, 1 cup (250ml) water and 2 tsp salt to the boil in a saucepan over medium-high heat, whisking to dissolve the sugar. Pour over rind mixture. Set aside to cool. Place in the fridge to chill.

STEP 2

Pat the barramundi dry. Heat a large heavy non-stick frying pan over medium heat. Add oil. Season barramundi with salt. Place skin-side down in pan. Cook, pressing down on barramundi for the first 2 mins, for 5 mins or until skin is crisp and golden. Turn and cook for 2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest.

STEP 3

Drain the watermelon rind, reserving the pickling liquid. Arrange the reserved watermelon flesh, avocado and some of the pickled rind on serving plates. Drizzle with some of the reserved pickling liquid and extra oil. Sprinkle with basil, mint and rocket. Top with barramundi. Season. Serve with lime wedges.

Use it up: You’ll have leftover pickled watermelon rind – store it in a jar in the fridge for up to 1 week and use in salads and sandwiches.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-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.