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.

Recipe «Pan-fried barramundi and Asian coleslaw» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.