Spicy Barramundi with Celeriac Slaw and Mandarin Salsa
Crisp skinned barramundi over a tasty celeriac and almond slaw with a fruity mandarin salsa.
|Preparation Time:||30 minutes|
|Cooking time:||10 minutes|
- 4 small mandarins
- 2 tablespoons chopped coriander
- 4 pieces barramundi
- cayenne pepper, for sprinkling
- sea salt, to taste
- extra virgin olive oil, for drizzling
- CELERIAC SLAW
- 500g celeriac
- grated rind and juice 1 large lemon
- 1 large carrot, peeled and grated
- 1/2 cup chopped coriander or parsley leaves
- 1/4 cup egg mayonnaise or sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons caraway or fennel seeds
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons toasted slivered almonds
Using a sharp knife, remove the rind and pith from the mandarin and cut into thin slices. Combine with chopped coriander and season with salt. Sprinkle barramundi with cayenne pepper and salt. Panfry skin side-down in an oiled non-stick frypan for 5 minutes, pressing down with a spatula, until skin is crispy. Turn over and cook until fish is cooked through. Serve on top of a bed of slaw, topped with Mandarin Salsa, drizzled with olive oil and garnish wth coriander leaves.
Peel celeriac and cut into matchstick strips with a mandolin or use a grater. Immediately pour boiling water over celeriac, allow to stand 1 minute, rinse under cold running water and drain well. Combine with remaining ingredients, adding almonds just before serving to maintain their crunch. Season and serve garnished with coriander leaves.
* Serve with steamed asparagus or green beans on the side.