Spiced barramundi with tomato and bean salad
Try this crispy-skin spiced barramundi. It’s served on a bed of tomato and green bean salad for an easy dinner that’s perfect for busy weeknights.
- 1/4 cup (60ml) olive oil
- 2 tsp garam masala
- 20g ginger, peeled, finely grated
- 4 (about 200g each) Coles Australian Ocean Barramundi Skin On Portions
- 1 tbs rice wine vinegar
- 400g green beans, trimmed
- 200g cherry tomatoes, quartered
- 2 spring onions, thinly sliced
Combine the oil, garam masala and ginger in a small bowl. Drizzle 1 tbs of the mixture over the barramundi and rub to coat. Season. Add the vinegar to the remaining oil mixture and reserve.
Heat a large frying pan over high heat. Add the barramundi and cook, skin-side down, for 3 mins. Turn and cook for 2 mins or until just cooked through. Transfer to a plate and set aside for 2-3 mins to rest.
Meanwhile, cook the beans in a large saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Transfer to a large bowl. Add the tomato and spring onion and toss to combine.
Divide bean mixture among serving plates. Top with barramundi. Drizzle with reserved vinegar mixture to serve.
Serve with cashews and coriander sprigs.
You’ll have leftover spring onion here. It’s great in curries – cut into 4cm lengths, then add to our tofu green curry.