Crispy skin Humpty Doo Barramundi with green papaya and rice noodle salad 

Finger lime, fragrant herbs and crisp-skinned barra are a match made in heaven – the flavours are hot, sour, salty and sweet, with a freshness that will see this dish on high rotation on balmy summer days.

 4 serves
 25 mins
20 mins
EASY

Ingredients 

4 Humpty Doo Barramundi Fillet portions
2 tbsp neutral-flavoured oil, such as vegetable oil
375g dried rice noodles
120g baby beans, trimmed
1 green papaya, shredded
2/3 cup each mint, Thai basil and coriander
3 red shallots, thinly sliced
Roasted salted peanuts, coarsely chopped, to serve

Finger lime nuoc cham
2 birds-eye chillies, coarsely chopped, or to taste
2 garlic cloves
2 tbsp grated palm sugar
60ml (1/4 cup) fish sauce
Juice of 2 limes
3 finger limes, plus extra to serve

Instructions

  1. To make the nuoc cham, pound the chilli, garlic and sugar in a mortar and pestle to a paste. Add lime juice, fish sauce and 60ml (1/4 cup) hot water and stir to dissolve the sugar. Check the flavours – the sauce should be a balance of hot, sour, salty, and sweet. Squeeze in the finger lime pearls, stir to combine and set aside.
  2. Cook the noodles in a large saucepan of boiling water for 5-6 minutes until just tender, adding the beans in the last minute or two of cooking. Drain and rinse under cold running water. Drain well and transfer to a large bowl. Add the papaya, herbs and shallot, drizzle with a little nuoc cham and toss to combine.
  3. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh. 
  4. Place barramundi, skin-side down in the heated pan and cook for 6 minutes, turn and cook for another 7 minutes. Transfer to a plate to rest for 2 minutes.
  5. Divide noodle salad among serving bowls and top each with a piece of crispy barramundi. Scatter with peanuts then squeeze over the finger lime pearls. Serve with extra nuoc cham to drizzle.