Grilled Barramundi with avocado mousse

25 Min
pretty easy
4 People
Rating starstarstarstarstar
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.
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)