Crispy barramundi with california sushi salad

30 Min
pretty easy
4 People
Rating starstar_halfstar_borderstar_borderstar_border
Deconstructed sushi bowl with crispy skinned barramundi, vegetable matchsticks and sushi-style quinoa, drizzled with wasabi mayonnaise dressing.

No Fish option - replacement is chicken breast fillet.
1. Place quinoa in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse. Stir through 1 1/2 tbsp vinegar and 1/2 tbsp sugar. Set aside.

2. Slice avocado. Cut carrots, daikon and cucumber into matchsticks. Rinse and separate lettuce leaves. Set aside on a platter with sunflower sprouts.

3. Combine 1/3 cup mayonnaise (or yoghurt) with wasabi paste to taste (we used 2 tsp) and 1 tbsp water.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Season fish with salt and pepper. Cook skin-side down for 3-4 minutes, or until crispy. Turn over and cook for 3-4 minutes, or until cooked through.

5. Arrange lettuce leaves between bowls with quinoa, vegetables and barramundi. Drizzle with sauce and top with sprouts to serve.

Serve with soy sauce if desired. 

No Fish option - replacement is chicken breast fillets.

Cut fillets in half lengthways. Increase cooking time to 10 minutes, or until cooked through.
white quinoa 1 packet (200g)
Avocado 1
Carrots 2
Daikon 1/2
Continental cucumber 1/2
Baby cos lettuce 2 pack
Sunflower sprouts 1/2 punnet
barramundi fillets 2 packets

From your pantry:
oil (for cooking), salt, pepper, apple cider vinegar, mayonnaise or yoghurt, sugar (of choice), wasabi