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Pan-Fried Barramundi and Asian Coleslaw

This fresh and tangy coleslaw tastes beautiful with simple pan-fried fish, but would work equally well with chicken or grilled steak.

Prep Time

    •    Prep Time: 15 minutes
    •    Cook Time: 5 minutes
    •    Yield: Serves 4


    •    1 large carrot
    •    1 tbsp lime juice
    •    2 tsps fish sauce
    •    2 tsps caster sugar
    •    1 tbsp vegetable oil
    •    1 tbsp rice wine vinegar
    •    1/4 cup coriander leaves
    •    1/4 cup fresh mint leaves
    •    4 x 150g barramundi fillets
    •    1/2 small red onion, thinly sliced
    •    150g snow peas, trimmed, thinly sliced
    •    1 long red chilli, deseeded, thinly sliced
    •    1/2 small wombok (Chinese cabbage), trimmed, shredded


  1. Peel long ribbons form carrot using a vegetable peeler. Place carrot, wombok, snow peas, onion, mint and coriander in a large bowl.
  2. Combine chilli, lime juice, vinegar, fish sauce and sugar in a small bowl. Stir to dissolve sugar. Add to salad and gently toss to combine. Set aside.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Season fish and cook for 2-3 minutes each side or until cooked to your liking. Serve fish with Asian coleslaw.

This great family recipe is thanks to Taste Recipes at


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