CRISP-SKIN BARRAMUNDI WITH MANDARIN SALSA

PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) SERVES 2

1 medium carrot (120g), cut into

long, thin matchsticks

½ celery stalk (75g), trimmed,

cut into long, thin matchsticks 2 green onions, sliced thinly

diagonally

2 x 150g barramundi fillets, skin on 2 small mandarins (150g), segmented ¼ cup (40g) pomegranate seeds 1 medium lemon, cut into wedges

SWEET GINGER DRESSING 1½ tablespoons vegetable oil 1½ tablespoons rice wine vinegar 1 tablespoon honey

1 tablespoon finely grated fresh ginger 1 teaspoon black sesame seeds

1 Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hour or until curled; drain. Pat dry with paper towel.

2 Meanwhile, make the sweet ginger dressing.

3 Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.

4 Combine the carrot, celery, onion, mandarin, pomegranate seeds and sweet ginger dressing in a large bowl. 5 Serve the fish with salsa and lemon wedges.

SWEET GINGER DRESSING Combine ingredients in a screw-top jar; shake well.