Created by ImPat on May 19, 2020
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.