Fish
Grilled barramundi fillets served with a dressed noodle slaw and avocado-coconut mousse.
1. Bring a saucepan of water to the boil. Add noodles and cook for 2 minutes or until just tender. Drain and rinse in cold water.
2. In the meantime, zest lime and crush garlic. Blend with avocado, coconut milk and lime juice using a stick mixer until smooth. Season to taste with salt and pepper.
3. Trim and shred bok choy, julienne carrots, slice mango and radishes. Add into a large serving bowl as you go.
4. Heat a large frypan (or use the barbecue) over medium-high heat. Rub barramundi fillets with sesame oil, salt and pepper. Cook skin-side down for 3 minutes, turn and cook for further 3-4 minutes or until cooked to your liking.
5. Add noodles to the slaw and toss with 1 tbsp sesame oil, 1-2 tbsp vinegar (use to taste), salt and pepper.
6. Serve noodle slaw with barramundi fillets and avocado mousse.
2. In the meantime, zest lime and crush garlic. Blend with avocado, coconut milk and lime juice using a stick mixer until smooth. Season to taste with salt and pepper.
3. Trim and shred bok choy, julienne carrots, slice mango and radishes. Add into a large serving bowl as you go.
4. Heat a large frypan (or use the barbecue) over medium-high heat. Rub barramundi fillets with sesame oil, salt and pepper. Cook skin-side down for 3 minutes, turn and cook for further 3-4 minutes or until cooked to your liking.
5. Add noodles to the slaw and toss with 1 tbsp sesame oil, 1-2 tbsp vinegar (use to taste), salt and pepper.
6. Serve noodle slaw with barramundi fillets and avocado mousse.
Bean Thread Noodles 100g
Lime 1
Garlic 1
Avocado 1
Coconut Milk 165ml
Bok Choy 1/2 Bunch *
Purple Carrots 2
Mango 1
Radishes 1/3 Bunch *
Barramundi Fillets 2 Packets
* Ingredient Also Used In Another Recipe
From your pantry:
sesame oil, salt, pepper, vinegar (white or rice wine)
Lime 1
Garlic 1
Avocado 1
Coconut Milk 165ml
Bok Choy 1/2 Bunch *
Purple Carrots 2
Mango 1
Radishes 1/3 Bunch *
Barramundi Fillets 2 Packets
* Ingredient Also Used In Another Recipe
From your pantry:
sesame oil, salt, pepper, vinegar (white or rice wine)
