with Sesame Dressing & Crushed Peanuts
We're in our light and bright era, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, barramundi stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit as your delightful dinner in no time. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Long Chilli
1
Ginger paste
1 packet
Brown sugar
0.5 tsp
Soy sauce
0.5 tbs
Vinegar
1 tsp
Barramundi
1 packet
Apple
1
Carrot
1
Shredded cabbage mix
1 packet
Baby spinach leaves
1 packet
Crushed peanuts
1 packet
Sesame dressing
1 packet
• Finely chop garlic. • Thinly slice long chilli (if using). • In a small bowl, combine garlic, ginger paste, half the long chilli, the brown sugar, soy sauce and vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Add chilli-ginger mixture and cook until fragrant, 1 minute. TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice pear into thin wedges. • Grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, apple, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season with salt and pepper.
• Divide sesame pear slaw between bowls. • Top with chilli-ginger barramundi and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
1968
kJ
Energy (kJ)
470
kcal
Calories
30.1
g
Fat
5.2
g
of which saturates
18.2
g
Carbohydrate
16.3
g
of which sugars
9.2
g
Dietary Fibre
31.1
g
Protein
770
mg
Sodium
