Pan-fried barramundi and Asian coleslaw

Cooking Fish Pan-fried barramundi and Asian coleslaw

This fresh and tangy coleslaw tastes beautiful with simple pan-fried fish, but would work equally well with chicken or grilled steak.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Peel long ribbons form carrot using a vegetable peeler. Place carrot, wombok, snow peas, onion, mint and coriander in a large bowl.
  2. Combine chilli, lime juice, vinegar, fish sauce and sugar in a small bowl. Stir to dissolve sugar. Add to salad and gently toss to combine. Set aside.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Season fish and cook for 2-3 minutes each side or until cooked to your liking. Serve fish with Asian coleslaw.

If you liked the recipe "Pan-fried barramundi and Asian coleslaw", tell your friends about it!

1 large carrot
1/2 small wombok , trimmed, shredded
150g snow peas, trimmed, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup fresh mint leaves
1/4 cup coriander leaves
1 long red chilli, deseeded, thinly sliced
1 tbsp lime juice
1 tbsp rice wine vinegar
2 tsp fish sauce
2 tsp caster sugar
1 tbsp vegetable oil
4 x 150g barramundi fillets

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Super easy
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Pan-fried barramundi and Asian coleslaw

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments