Queensland barramundi with Chinese cabbage, bean sprout and macadamia slaw, and finger lime and honey sauce

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients

Finger lime and honey sauce

• 100g honey
• Pulp from 2 finger limes (or pulp and juice from 1 lime)
• 1 teaspoon grated fresh ginger
• 50mL fish sauce
• 50mL lime juice

Barramundi

• 4 barramundi fillets (about 150g each), skin on
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Chinese cabbage, bean sprout and macadamia slaw

• 2 cups shredded Chinese cabbage (wong bok)
• 1 cup bean sprouts
• 1 cup coriander leaves
• ½ cup mint leaves
• 1 red chilli, finely sliced
• ½ small red onion, finely sliced
• ½ cup roasted macadamias, roughly chopped

To serve

• ¼ cup crispy spring onions, finely sliced

Method

Finger lime and honey sauce

Whisk together the honey, finger lime pulp (or lime pulp and juice), grated ginger, fish sauce and lime juice until well combined.

Barramundi

1. Pat the barramundi fillets dry with paper towel.
2. Sprinkle the skin side of each portion evenly with the salt.
3. Heat the vegetable oil in a large frying pan over a medium heat.
4. Place the barramundi fillets skin-side down and cook until the skin is crisp and golden.
5. Turn the fillets over and cook until just cooked through.

Chinese cabbage, bean sprout and macadamia slaw

1. Combine the Chinese cabbage, bean sprouts, coriander, mint, chilli, red onion and roasted macadamias in a large bowl.
2. Pour over half of the finger lime and honey sauce and gently toss to combine.

To serve

1. Arrange the slaw on a large serving platter.
2. Place the cooked barramundi fillets on top of the slaw.
3. Drizzle over the remaining finger lime and honey sauce.
4. Sprinkle with the crispy sliced spring onions and serve immediately.

Leftover ideas

• Flake leftover barramundi and serve it in wraps or rice paper rolls with the remaining slaw for lunch the next day.
• Use leftover slaw as a side salad for grilled chicken, seafood or BBQ meats.
• Use extra finger lime and honey sauce as a dressing for green salads or drizzle it over grilled vegetables.
• Add leftover barramundi to fried rice or toss it through cooked noodles for a quick family meal.