Crispy-skinned Humpty Doo Barramundi with Vietnamese-style salad

Crispy-skinned Humpty Doo Barramundi with Vietnamese-style salad

 4 serves
10 mins
20 mins
EASY

Ingredients 

 1/2 x 200g pkt rice vermicelli noodles 
1 French shallot, thinly sliced into rounds 
1/4 cup fish sauce 
1/4 cup brown sugar 
2 limes, juiced, plus 1 extra, cut into wedges, to serve 
1 long red chilli, thinly sliced 
2 garlic cloves, thinly sliced 
2 x 260g pkts Humpty Doo Barramundi fillets, skin-on 
1 tbs extra virgin olive oil 
2-pack Woolworths cos hearts lettuce, trimmed, leaves separated 
1 carrot, julienned 
1/4 bunch mint, leaves picked 
2 punnets Thai basil, leaves picked 
1/2 cup Woolworths blanched peanuts, toasted, roughly chopped

Instructions

  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 wedge

Cook's note

Tip: For evenly-cooked skin, when first placing the fillets in the pan skin side down, press the fillet gently with a spatula to ensure all of the skin is touching the pan.

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