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,
The Current Recipes
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

Fish
  • 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

IMG_9974

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.

  1. 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.
  2. 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.
  3. 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.

 

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.

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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