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Crispy Skin Barramundi and Vietnamese Slaw

A crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    2 tbsps peanut or sunflower oil
    •    4 barramundi fillets
    •    1 ⁄ 4 wombok, thinly sliced (or cabbage)
    •    1 red onion, thinly sliced
    •    6 Dutch carrots (we used purple)
    •    2 bird’s eye chillies, thinly sliced
    •    1 bunch coriander, leaves picked
    •    1 bunch mint, leaves picked
    •    100g bean sprouts


    •    1 tsp brown sugar
    •    11 ⁄ 2 tbs rice wine vinegar
    •    Juice of 2 limes
    •    2 tbsps peanut or sunflower oil
    •    1 tbsp fish sauce


  1. Heat oil in a frypan over medium-high heat. Add the fish, skin side down, and cook, pressing down for 2 minutes to flatten, then for a further 4 minutes or until skin is crisp and golden.
  2. Turn and cook for 3 minutes or until cooked through. Set aside to rest, lightly covered in foil. For the dressing, combine all the ingredients and set aside.
  3. Use a mandoline or vegetable peeler to slice the carrots lengthways into ribbons. Combine with remaining ingredients and toss with some of the dressing. Serve with fish and drizzle over remaining dressing.

This great family recipe is thanks to delicious Recipes at


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