Crispy barramundi with salsa and kiwi sauce
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Sweet potato wedges with crispy skinned barramundi and fresh salsa. Served with a spicy jalapeño, kiwi and coriander sauce for dipping.

No Fish option - replacement is chicken breast fillet.
1. Set oven to 220ºC. Cut sweet potatoes into large wedges and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until golden and cooked through.

2. Dice cucumber, capsicum and avocado. Toss together in bowl and set aside.

3. Peel and halve kiwi fruit. Deseed jalapeño. Cook in a dry pan over medium heat for 2 minutes on each side until charred. Remove and blend with chopped coriander using a stick mixer or blender. Season with salt and pepper.

4. Coat barramundi with 2 tsp cajun spice, salt and pepper. Reheat pan over medium-high heat with 1 tbsp oil. Cook skin-side down, for 4 minutes, turn and cook for 3-4 minutes, or until cooked through.

5. Divide sweet potatoes, salsa and barramundi between plates. Serve with kiwi sauce.

Notes:
If you don’t have cajun seasoning you can use a mix of ground cumin, paprika and dried oregano.

No Fish option - replacement is chicken breast fillet
.
Cut fillet into tenderloins. Increase cooking time to 10 minutes, or until cooked through.
sweet potatoes 800g

lebanese cucumber 1
red capsicum 1
avocado 1

kiwi fruit 2
jalapeño 1
coriander 1/2 packet

barramundi fillets 2 packets

From your pantry:
oil (for cooking), salt, pepper, cajun spice