Crispy Barramundi with Fish Sauce Vinaigrette

Cook time:
Serves 4 Ingredients: 1/4 cup - Asian fish sauce, 1/4 cup - Water, 1/4 cup - Sugar, 2 tablespoons - White vinegar or unseasoned rice vinegar , 1 - Lime, juiced (about 2 tablespoons), 2-4 - Red Thai chiles, minced (remove seeds for less heat) , or 2 teaspoons Sambal Oelek, 1 - Garlic clove, minced, 2 tablespoons - roughly chopped fresh cilantro, 2 tablespoons - Roughly chopped fresh Thai basil (optional), 3 tablespoons - vegetable oil (or enough to coat the pan), 4 - 6 ounce boneless, skinless barramundi fillets, salt for seasoning,
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Family-Friendly

Crispy Pan-Seared Barramundi
with Thai-Inspired Fish Sauce Vinaigrette

  • 20m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With Cold Beer

  • Perfect for Weeknights

  • Perfect for Parties

Ingredients

¼ cup fish sauce
asian
¼ cup water
¼ cup sugar
2 tablespoons vinegar
or unseasoned rice vinegar
1 fresh lime juice
juiced
2 red birds eye chili pepper
minced, remove seeds for less heat, or 2 teaspoons sambal oelek
1 garlic clove
minced
2 tablespoons cilantro (coriander herb)
roughly chopped
2 tablespoons thai basil
roughly chopped, optional
3 tablespoons vegetable oil
or enough to coat the pan
4 boneless The Better Fish® Barramundi Skinless Fillets
skinless barramundi fillets
1 salt
for seasoning
Servings

Nutrition per serving

Calories 233.53kcal 12%
Fat 11.36 16%
Carbs 15.54 6%
Sugars 13.97 16%
Protein 17.44 35%
Sodium 1636.05mg 82%
Fiber 0.27 1%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 233.53kcal 12%
Fat 11.36 16%
Saturated Fat 1.86 9%
Monounsaturated Fat 4.38 438%
Polyunsaturated Fat 4.35 435%
Carbs 15.54 6%
Fiber 0.27 1%
Sugars 13.97 16%
Protein 17.44 35%
Cholesterol 42.53mg 14%
Sodium 1636.05mg 82%
Calcium 21.54mg 3%
Magnesium 34.38mg 9%
Potassium 394.52mg 11%

% Daily Value*

Iron 0.33mg 2%
Zinc 0.06mg 1%
Phosphorus 6.11mg 1%
Vitamin A 30.98mkg 4%
Thiamin B1 0.01mg 1%
Riboflavin B2 0.02mg 1%
Niacin B3 0.44mg 3%
Vitamin B6 0.08mg 6%
Folic Acid B9 10.27mkg 5%
Vitamin B12 0.09mkg 4%
Vitamin C 26.73mg 33%
Vitamin D 7.65mkg 153%
Vitamin E 1.26mg 11%
Vitamin K 13.95mkg 19%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
3.7/10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 0.27   1% DV
Protein 17.44   35% DV
Calcium 21.54mg   3% DV
Magnesium 34.38mg   9% DV
Potassium 394.52mg   11% DV
Iron 0.33mg   2% DV
Vitamin A 30.98mkg   4% DV
Vitamin C 26.73mg   33% DV

Nutrients with negative impact

Saturated Fat 1.86   9% DV
Carbs 15.54   6% DV
Sugars 13.97   16% DV
Cholesterol 42.53mg   14% DV
Sodium 1636.05mg   82% DV

A fresh take on a fish vinaigrette. In under 30 minutes you can serve dinner to a table of six so there’s no excuse not to have that weeknight dinner party.

Notes: This recipe makes a good amount of vinaigrette, so you can increase the portions of fish up to 6 without having to make more.

Instructions

Step 1
Combine the fish sauce, water, sugar, vinegar, chiles and garlic in a bowl and mix until the sugar is dissolved, then set aside until you’re ready to cook the fish.. This vinaigrette can be made up to 3 days ahead, covered and chilled. When ready to cook the fish, add the cilantro and Thai basil to the vinaigrette and stir to combine.
Step 2
Heat 3 tablespoons vegetable oil in a large skillet (well-seasoned cast iron works best) over medium-high heat. Use paper towels to pat the barramundi fillets very dry, being sure to remove as much moisture as possible. Season both sides with salt. When the oil is shimmering and almost smoking, gently place two fillets in the pan. Allow to cook in the hot oil without moving for about 3 minutes. The fish will be ready to flip when it easily releases from the pan. If it sticks, it’s not ready. Lower the heat and give it another minute. Use a fish spatula to gently flip the fillets and cook on the other side for another 2-3 minutes, depending on thickness. Transfer to a serving plate and repeat with remaining fillets.
Step 3
Top each fillet with a few tablespoons of vinaigrette and more herbs if desired. Serve immediately with plain steamed rice and your choice of vegetables.
Suggested sides
  • Stir-fried
    Veggies
  • Tom Yum
    Soup
CHEF TIP

You can make the fish sauce vinaigrette a few days in advance.

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