Crispy Skinned Barramundi with Vietnamese-Style Salad

Ingredients

• Rice Sticks Vermicelli

  Ka-Me

  100g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Fish sauce

  Ready-to-serve

  ¼ cup or 72g

• Brown sugar

  ¼ cup unpacked or 36g

• Limes

  Raw

  2 fruit or 134g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Barramundi Fillets

  Giant

  520g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  200g

• Carrots

  1 med raw - Whole Foods Market

  1 medium raw or 78g

• Mint

  Freshdirect

  4 tablespoon or 12g

• Basil

  Freshdirect

  100g

• Peanuts

  All types, raw

  ½ cup or 73g

Directions

1. Cook noodles according to packet instructions.
2. Meanwhile, combine shallot, fish sauce, sugar, lime juice, chilli and garlic in a small bowl. Set aside until needed.
3. Heat a large non-stick frying pan over medium heat. Pat barramundi skin with paper towel. Drizzle oil over both sides of barramundi, then cook, skin-side down, for 6 minutes or until skin is golden and crisp. Turn barramundi and cook for 7 minutes or until just cooked through. Remove pan from heat and rest for 2 minutes.
4. Divide barramundi, noodles, lettuce, carrot and herbs among plates. Drizzle with dressing and scatter over peanuts. Serve with lime wedges.

Similar Foods

• Farro & Tomato Salad with Crispy Capers
• Spinach Salad With Warm Onions and Crispy Salami http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-salad-hot-salami-cubes
• Honey Dijon Apple Bacon Cranberry Salad