Ingredients
- 1.2 kilogram Dutch carrots, peeled and ends trimmed -baby carrots
- 1 tablespoon olive oil
- 640 grams asparagus, woody ends trimmed
- 1 kilogram Barramundi Fillets (6 firm white fillets)
- 2 teaspoon dried chilli flakes
- 1 teaspoon cumin seeds
- 1 teaspoon sea salt flakes
- 1/2 cup coriander leaves
- GINGER AND CUCUMBER DRESSING:-
- 1/4 cup caster sugar (55 grams)
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon salt-reduced soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 1 Lebanese cucumber, seeded and chopped
- 5 cm-piece ginger, peeled and cut into matchsticks
How to Make
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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.
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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.
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Step 3: Cook asparagus, turning, for 2 mins or until bright green and tender adnt hen add to the carrots on the plate.
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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.
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Step 5: Divide carrots and asparagus among serving plates and top with barramundi and coriander and drizzle with dressing.
We hope you enjoy this recipe!
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