BBQ Chilli Barramundi With Carrot & Asparagus
Recipe: #34944
May 19, 2020
Categories: Asparagus, Carrot Australian, Grilling (Outdoor), No Eggs, Non-Dairy, more
"From one of our national supermarkets. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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