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Kühlbarra: Locally farmed fish that’s drawing in the world
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Crispy Skin Barramundi Mediterranean Salad By Jamie Yeo
Serves
2
Preparation Time
30 Mins
Level
Easy
Serves: 2 Preparation Time: 30 Mins Level: Easy

Ingredients

200g
Kühlbarra Barramundi Portion; cut into half
200g
Salad Greens
200g
Cherry Tomatoes; cut into halves
1/2
Japanese Cucumber; sliced
1/2
Avocado; sliced
1
Small Red Onion; sliced
-
Feta Cheese; crumbled & to taste
1/2 tbsp
Dill; chopped
1 tbsp
Lemon Juice
-
Olive Oil
-
Sea Salt
-
Pepper

Method

1.
Place tomatoes. cucumber, onion, avocado, feta cheese and dill into a bowl.
2.
Drizzle with olive oil, lemon juice and sea salt & pepper to taste. Toss gently to combine.
3.
Remove skin from barramundi and season with salt. Pan-fry the skin in olive oil till crispy and break into small pieces.
4.
Bring water to a boil and add 1tsp sea salt. Reduce heat and add in the barramundi meat. Cover pot and cook for 10 - 15 minutes or until fish is opaque.
5.
Spoon mixture over a bed of salad greens in a serving bowl and place poached barramundi on top. Sprinkle barramundi skin over and serve.