BBQ Chilli Barramundi With Carrot & Asparagus

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From one of our national supermarkets. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (371.5 g)
  • Calories 383.6
  • Total Fat - 23.6 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 69.7 mg
  • Sodium - 1693 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 12.6 g
  • Protein - 25 g
  • Calcium - 66.9 mg
  • Iron - 3.4 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.3 mg

Step 1

To make the ginger and cucumber dressing, place sugar, lime juice, vinegar and soy sauce in a small saucepan over medium heat and cook, stirring, for 2 mins or until sugar dissolves and then bring to the boil and cook for 2-3 mins or until syrup thickens slightl and then sSet aside to cool and then stir in the fish sauce, oil, cucumber and ginger.

Step 2

Heat a barbecue grill or chargrill on high and brush carrots with a little oil. Season and cook, turning occasionally, for 6-8 mins or until tender and then transfer to a plate.

Step 3

Cook asparagus, turning, for 2 mins or until bright green and tender adnt hen add to the carrots on the plate.

Step 4

Brush barramundi with remaining oil and sprinkle the skin with chilli, cumin and salt and cook, skin-side down, for 4 mins or until golden brown and crisp and now turn and cook for 2-3 mins or until golden brown and just cooked through.

Step 5

Divide carrots and asparagus among serving plates and top with barramundi and coriander and drizzle with dressing.

Tips & Variations


No special items needed.

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