Recipe | Tips for cutting fish so crisp on all sides,Vietnamese barramundi salad

Vietnamese barramundi salad

Cutting cubes of fish, means making it crispy on all sides, for salads that are packed with texture and taste.


    • 400 gbarramundi fillets
    • 2-3 tbspcornflour
    • Oil for shallow frying
    • Salt
    • 1Lebanese cucumber
    • ½ buncheach Thai basil, mint and coriander, leaves picked
    • 8cherry tomatoes, halved
    • ½mango, thinly sliced
    • ½avocado, thinly sliced
    • 2 tbspraw peanuts, chopped

    • 1long red chilli, finely chopped
    • 3-4 tbspfish sauce
    • 3-4 tbspcaster sugar           cold water,Juice and zest of 1 lime

well, we immediately start step by step, 

1. Slice the barramundi into 3cm pieces, then put it in a ziplock bag with corn flour. Close the bag and shake until coated.

2. Heat the oil to 180 ° C in a stir frying pan then place carefully on the barramundi chunks. Fry for a few minutes on each side until golden and crispy, then remove and drain with a paper towel. Sprinkle a little salt.

3. In a shallow bowl, shake the sauce ingredients together until the sugar begins to dissolve. Put aside.

4. For salads, slice the cucumber in half, remove the seeds, then cut it in half a month. Place it in a large bowl with washed herbs, tomatoes, mangoes, and avocados. Spoon a little sauce and stir to coat, then add more to taste if necessary.

5. Divide the salad between a serving plate and topped with peanut and crispy barramundi. Drizzle with a little extra dressing.