thai-style sweet and sour barramundi

  • 1 teaspoon chilli flakes
  • 1 tablespoon sea salt flakes 
  • 4 x 200g barramundi fillets, skin on 
  • 1 tablespoon vegetable oil 
  • 300g snow peas (mange tout), blanched and thinly sliced 
  • 1 cup coriander (cilantro) leaves 
  • lime wedges, to serve 

sweet and sour dressing

  • ¼ cup (60ml) lime juice 
  • 2 teaspoons brown sugar 
  • 1 teaspoon fish sauce
  1. To make the sweet and sour dressing, place the lime juice, sugar and fish sauce in a non-metallic bowl and stir to combine. Set aside.
  2. Combine the chilli flakes and sea salt and rub onto the fish skin. Heat the oil in a large non-stick frying pan over high heat. Cook the fish skin-side down for 3–4 minutes or until skin is crisp, turn and cook for a further 3–4 minutes or until cooked through. Serve with the snow peas, coriander and lime wedges and spoon over the dressing.
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