Crispy barramundi with california sushi salad
Fish
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.

Notes:
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