Barramundi Fillets with Asparagus, Edamame & Japanese Dressing
Ingredients
200 gm Angelakis Barramundi Fillets
Sea Salt
Olive Oil
1 Bunch Asparagus
1 Cup Edamame Beans, Frozen
1 Cup Mixed Salad Leaves
1 tsp Toasted White Sesame Seed
1 tsp Toasted Black Sesame seeds
Fresh Lime Wedges, to serve
JAPANESE DRESSING
¼ Cup Light Soy
2 tbls Fresh Lime Juice
2 ½ tsp Sesame Oil
1 tbls Mirin
1 Red Shallot, very finely sliced
Method
To make the dressing, in a small bowl, whisk together the light soy, lime juice, sesame oil & mirin. Add the finely chopped shallots and stir through.
For the salad, wash and trim the asparagus spears, blanch in boiling, salted water and refresh in cold water. Blanch the edamame in boiling water and refresh.
Heat a fry pan over a high heat, Season the barramundi fillets with sea salt, add a little olive oil to the pan and place the fillets in the pan skin side down, cook for a couple of minutes then reduce the heat to medium, once the skin is crispy turn the fillet over and cook for a few more minutes on the other side.
To serve, place the asparagus spears on the plate, top with the salad leaves and edamame beans, place the barramundi fillet on top and sprinkle with the toasted sesame seeds, serve with the Japanese dressing & lime wedges.