serves
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Limes
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ cup raw almonds
- ½ cup fresh orange juice (from 3 oranges)
- ½ cup sultanas
- 6 x 180 g barramundi fillets, skin on & scored
- 2 spring onions, finely sliced
- 4 small carrots, grated
- 1 cup baby spinach leaves
- 1 Lebanese cucumber, sliced
- 100 g mixed Italian salad leaves
- ½ cup mint leaves
- 2 oranges, peeled and segmented
Lime and sesame dressing
- 1 lime, juiced
- 1 tbsp of sesame oil
- 2 tsp honey
- 1 tsp finely grated ginger
- sea salt and black pepper
Instructions
- Preheat the oven to 160˚C. Place the almonds on a tray, then toast for 20 minutes. Set aside to cool. When cool, roughly chop.
- Meanwhile, in a medium bowl, combine the fresh orange juice with the sultanas. Mix well to combine.
- Heat oil in a large frypan and cook fish, in batches, skin-side down for 2-3 minutes, until skin is crispy, turn and cook for further 2-3 minutes or until cooked through.
- In a screw top jar, combine the ingredients for the dressing.
- In a large salad bowl, combine the spring onion, carrot, baby spinach, cucumber, mixed salad leaves, mint and orange segments. Toss well to combine. Just before serving, toss with the salad dressing.
- Serve the salad with the barramundi. Sprinkle the almonds over the salad.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Limes
