Serve crispy-skin barramundi with a refreshing watermelon salad for a light and delicious dinner any day of the week.
- Serves4
- Cook time10 minutes
- Prep time25 minutes, + Cooling, chilling & resting time
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 Barramundi Portions Skin On
- 1 tbs extra virgin olive oil
- 2 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
Nutritional information
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
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.
Recipe tip
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.
Curtis Stone’s crispy-skin barramundi with watermelon salad
- Serves4
- Cook time10 minutes
- Prep time25 minutes, + Cooling, chilling & resting time
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 Barramundi Portions Skin On
- 1 tbs extra virgin olive oil
- 2 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
Description
Serve crispy-skin barramundi with a refreshing watermelon salad for a light and delicious dinner any day of the week.
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.