Name: Crispy-skin Barramundi With Black Rice And Coriander-lime Sauce Recipe
Total time: 65 min
Yield: 4
Cuisine: Australian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Serve up this crispy-skin barramundi for a meal that's low in saturated fat and a good source of protein and fibre. Recipe by curtis stone. 

How to make Crispy-skin Barramundi With Black Rice And Coriander-lime Sauce Recipe

Curtis Stone

Crawler

Australian

<p>Serve up this crispy-skin barramundi for a meal that's low in saturated fat and a good source of protein and fibre. Recipe by curtis stone. </p>

Black or brown rice

Loosely Packed Fresh Basil Leaves

Loosely packed fresh coriander sprigs

Finely Grated Fresh Ginger

Lime,  zest finely grated,  juiced

Grapeseed oil,  divided

Fish sauce

Long red chilli,  seeded,  finely chopped

Skin on barramundi fillets

In a medium saucepan over medium-high heat, bring rice, 1 3/4 cups (435ml) water and 1/2 teaspoon salt to the boil. Cover, reduce heat to low and cook for 30 mins or until rice is tender and water has been absorbed. Set aside, covered, for 10 mins. Fluff with a fork

step 1

In a food processor, blend basil, coriander, ginger and lime zest until herbs are chopped, stopping machine to scrape side of bowl occasionally. Add  cup (60ml) oil, fish sauce and 1 tablespoon lime juice and pulse to combine. Transfer coriander-lime sauce to a small bowl and stir in chilli. 

step 2

Pat barramundi completely dry. Preheat a large heavy non-stick frying pan over medium-high heat. Add remaining 1 tbs oil. Season barramundi all over with salt and place skin-side down in pan. Cook, pressing down on barramundi, for 2 mins. Cook for a further 3 mins or until skin is crisp and golden brown. Turn over and cook for 2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest. 

step 3

Pour off fat in frying pan and return pan to medium heat. Add spinach and cook, stirring, for 2 mins or until mostly wilted. Remove pan from heat and stir spinach until wilted. Sprinkle with salt and transfer to a plate lined with paper towel to drain excess moisture. 

step 4

Divide rice and spinach among 4 plates. Top with barramundi. Spoon sauce around and serve immediately. 

step 5

Taste