This dish has a delicious combination of fresh Asian inspired flavours. It’s quick and easy to make. It can be served with other Asian greens such as bok choi, pak choi or steamed greens. Here I have served it with asparagus. I always have a side of cauliflower rice with dish as well – it’s delicious! You could also substitute with any other firm fleshed white fish, if barramundi is unavailable.

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Ingredients

2 fresh barramundi fillets (approximately 150-200g each)
2 tbs of sesame seeds
2 tbs of olive oil
4 cm piece of ginger, peeled and cut into very fine strips
2 garlic cloves, thinly sliced
1-2 long red chillies, seeds removed, cut into thin strips
1/4 cup of tamari
1 tbs rice wine vinegar
1 tbs sesame oil
4 spring onions, finely shredded
2 cups chopped, fresh coriander
Lime wedges and cauliflower rice (optional), to serve

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Method

Take fish out of the fridge, drizzle with a little sesame oil, season with a little salt and pepper and set aside to allow it to come to room temperature

While you are waiting prepare all of your ingredients, including chopping the coriander and finely shredding the spring onions

Heat sesame oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes until softened slightly, then add tamari, rice wine vinegar and stir until warmed through.

Heat a frying pan over medium heat, add in sesame seeds and toast lightly until they start to turn golden, remove from the pan and set aside

Heat some olive oil in the same frying pan and add the fish, cooking for a few minutes each side, cooking time depends on how thick the fish is. Remember, you should try to take the fish out of the pan when it is around 3/4 of the way cooked, it will continue cooking on the plate and should (hopefully) be perfectly cooked when served.

Place the fish on the plate, pour over hot dressing and add fresh coriander and finely sliced spring onions.

Serve with a side of Asian greens, or asparagus and a hearty helping of cauliflower rice

Bon appetite!