This Crispy-skin barramundi recipe is a must-try dinner idea. Featuring black rice and coriander-lime sauce, it’s bursting with fresh and tangy flavour. Delish!
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
1 cup (200g) black rice
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh coriander sprigs
2 tsp finely grated fresh ginger
1 lime, zest finely grated, juiced
1/3 cup (80ml) grapeseed oil, divided
3 tsp fish sauce
1 long red chilli, seeded, finely chopped
4 (about 170g) Coles Australian Barramundi Portions Skin On
280g baby spinach leaves
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Method
Step 1
In a medium saucepan over medium-high heat, bring rice, 1¾ cups (435ml) water and ½ tsp salt to the boil. Cover, reduce heat to low and cook for 30 mins or until rice is tender and water has been absorbed. Set aside, covered, for 10 mins. Fluff with a fork.
Step 2
In a food processor, blend basil, coriander, ginger and lime zest until herbs are chopped, stopping machine to scrape side of bowl occasionally. Add ¼ cup (60ml) oil, fish sauce and 1 tbs lime juice and pulse to combine. Transfer coriander-lime sauce to a small bowl and stir in chilli.
Step 3
Pat barramundi completely dry. Preheat a large heavy non-stick frying pan over medium-high heat. Add remaining 1 tbs oil. Season barramundi all over with salt and place skin-side down in pan. Cook, pressing down on barramundi, for 2 mins. Cook for a further 3 mins or until skin is crisp and golden brown. Turn over and cook for 2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest.
Step 4
Pour off fat in frying pan and return pan to medium heat. Add spinach and cook, stirring, for 2 mins or until mostly wilted. Remove pan from heat and stir spinach until wilted. Sprinkle with salt and transfer to a plate lined with paper towel to drain excess moisture.
Step 5
Divide rice and spinach among 4 plates. Top with barramundi. Spoon sauce around and serve immediately.
Crispy-skin barramundi with black rice and coriander-lime sauce
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
1 cup (200g) black rice
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh coriander sprigs
2 tsp finely grated fresh ginger
1 lime, zest finely grated, juiced
1/3 cup (80ml) grapeseed oil, divided
3 tsp fish sauce
1 long red chilli, seeded, finely chopped
4 (about 170g) Coles Australian Barramundi Portions Skin On
280g baby spinach leaves
Description
This Crispy-skin barramundi recipe is a must-try dinner idea. Featuring black rice and coriander-lime sauce, it’s bursting with fresh and tangy flavour. Delish!
Method
Step 1
In a medium saucepan over medium-high heat, bring rice, 1¾ cups (435ml) water and ½ tsp salt to the boil. Cover, reduce heat to low and cook for 30 mins or until rice is tender and water has been absorbed. Set aside, covered, for 10 mins. Fluff with a fork.
Step 2
In a food processor, blend basil, coriander, ginger and lime zest until herbs are chopped, stopping machine to scrape side of bowl occasionally. Add ¼ cup (60ml) oil, fish sauce and 1 tbs lime juice and pulse to combine. Transfer coriander-lime sauce to a small bowl and stir in chilli.
Step 3
Pat barramundi completely dry. Preheat a large heavy non-stick frying pan over medium-high heat. Add remaining 1 tbs oil. Season barramundi all over with salt and place skin-side down in pan. Cook, pressing down on barramundi, for 2 mins. Cook for a further 3 mins or until skin is crisp and golden brown. Turn over and cook for 2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest.
Step 4
Pour off fat in frying pan and return pan to medium heat. Add spinach and cook, stirring, for 2 mins or until mostly wilted. Remove pan from heat and stir spinach until wilted. Sprinkle with salt and transfer to a plate lined with paper towel to drain excess moisture.
Step 5
Divide rice and spinach among 4 plates. Top with barramundi. Spoon sauce around and serve immediately.
