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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide bean mixture among serving plates. Top with barramundi. Drizzle with reserved vinegar mixture to serve.
Serve with cashews and coriander sprigs.
Waste wise
You’ll have leftover spring onion here. It’s great in curries – cut into 4cm lengths, then add to our tofu green curry.
4 (about 200g each) Coles Australian Barramundi Portions Skin On
1 tbs rice wine vinegar
400g green beans, trimmed
200g cherry tomatoes, quartered
2 spring onions, thinly sliced
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide bean mixture among serving plates. Top with barramundi. Drizzle with reserved vinegar mixture to serve.
Serve with cashews and coriander sprigs.
Waste wise
You’ll have leftover spring onion here. It’s great in curries – cut into 4cm lengths, then add to our tofu green curry.
