Vietnamese barramundi salad

Serves 4

Prep time 15 min Cook time: 25 mins

2 tail fillets (400g) barramundi,

skin on

2 tbsp cornflour

Peanut oil for shallow frying

Salt

1 punnet baby cukes or 1 Lebanese

cucumber

½ bunch each Thai basil, mint,

coriander, leaves picked

1 small green mango or green

papaya, thinly sliced

1 avocado, thinly sliced

2 red shallots, finely chopped ¼ cup raw peanuts or cashews,

chopped

Dressing

1 long red chilli, deseeded,

finely chopped

Juice and zest of 1 lime 2 tbsp fish sauce

2 tbsp rice wine vinegar ¼ cup caster sugar

1. Pre-heat oven to 200°C (180°C fan-forced). With a sharp knife remove the skin from each barramundi fillet. Scrape clean and lay on one baking tray covered with baking paper.

Sprinkle with salt, cover with another sheet of baking paper and cover with another baking tray identical to the one underneath. Put in oven and cook for 25 minutes or until crisp.

2. Slice the barramundi into 3cm cubes, then place in a ziplock bag with the cornflour. Seal the bag and shake to coat.

3. Heat the oil to 180°C in a medium saucepan then carefully add half the barramundi pieces. Fry until crisp and golden, then remove and drain on paper towel. Repeat with remaining barramundi. Sprinkle over a little salt.

4. Shake in a jar or whisk together all the dressing ingredients until the sugar dissolves. Set aside.

5. Cut baby cukes in quarters lengthways. Place in a large serving bowl with the washed herbs, mango, avocado and shallots. Pour over half the dressing and toss to coat. Sprinkle with nuts and broken pieces of crisp skin. Serve immediately with extra dressing on the side.

Why this dish?

As with Riesling, Semillon and seafood are just meant to be together. For this dish, Semillon’s fresh citrus lines lift up the earthy barramundi flesh and amplify the mint, chilli and lime, making for a perfect lunchtime combo!