Double Spicy Sambal Barramundi
with Cherry Tomato Salad & Finger Lime Dressing
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Bring a burst of sunshine to your table with this vibrant Sri Lankan-style barramundi, seared to perfection and topped with a spicy, aromatic sambal. The zesty cherry tomato salad provides a fresh crunch, while the native finger-lime dressing adds a sophisticated, citrusy pop. It’s a tropical getaway on a plate, minus the long-haul flight.
Ingredients
560 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs.)
1
Cucumber
1
Carrot
1
Snacking Tomatoes
1 packet
Finger Lime Dressing
1 packet
Mixed Salad Leaves
1
Sambal
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat barramundi dry with a paper towel, then season both sides with salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through,
5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: The fish is cooked through when it turns from translucent to white.
• Meanwhile, roughly chop cucumber.
• Using a vegetable peeler, peel carrot into ribbons.
• Halve snacking tomatoes.
• Just before serving, in a large bowl, combine finger lime dressing and a drizzle of olive oil. Add mixed salad leaves, carrot ribbons, cucumber and tomatoes.
• Season to taste with salt and pepper.
TIP: Toss the salad just before serving to keep the leaves crisp.
-
• Divide cherry tomato salad between bowls.
• SPICY! Use less sambal if you’re sensitive to heat! Top with barramundi and drizzle with sambal.
• Tear over coriander to serve. Enjoy!
