Thai-Style Seared Barramundi & Slaw

• Wash and dry frying pan and return to medium-high heat with a drizzle of olive oil.

• Pat barramundi dry with paper towel and season both sides.

• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Patting the skin dry helps it crisp up in the pan!

• While beef is cooking, slice cucumber into half-moons.
• Pick and thinly slice mint.
• In a large bowl, combine cucumber, slaw mix, mixed salad leaves, the 
soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to 
taste with salt and pepper. Transfer to serving plates.