Crispy Barramundi with Fish Sauce Vinaigrette

5m Prep

10m Cook

Serves 4

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  • ¼ cup Asian fish sauce
  • ¼ cup water
  • ¼ cup sugar
  • 2 tablespoons 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 oz) The Better Fish® Barramundi Skinless Fillets, thawed
  • salt, to taste

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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 three 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.

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Recipe 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.