I made pan fried barramundi for dinner the other night. I had it with white and brown rice, and lots of vegetables. Barramundi is one of my favourite fish to eat (salmon is my absolute favourite) and it was on special at Woolworths this week so it was the perfect opportunity to eat it. To those who are not familiar with this fish, (such as my spell check...) it is a white fleshed fish which is also know as Asian sea bass. It lives around South-East Asia and Australia so I can see why many people might not know of it. I've used a mix of white and brown rice in this dish because the brown rice provides texture and a nutty flavour and the white rice kind of softens it out. I really like the combination.
Pan Fried Barramundi with Rice and Veggies
Ingredients:
One fillet of barramundi
200g mushrooms
200g cherry tomatoes (I used perino)
butter
olive oil
salt
1 capsicum
1 onion
1 clove of garlic
white rice
brown rice
Start by cooking your rice as it will take the longest. I used a rice cooker so I followed those instructions, but if you're doing it on the stove: 1 cup of brown rice, 1 cup of white rice, 3 cups of water, take to the boil then leave to simmer for 15 minutes, turn off the heat and wait 10 minutes. When you're rinsing your rice, make sure the water runs clear.
Heat butter and oil in a frying pan at high heat. Salt your barramundi fillet on both sides and then place skin side down in the pan. Flip after 6 minutes or until the skin is nice and crispy. Cook for another 6 minutes and then set aside.
Place your cut onions and minced garlic in the pan. Once softened, add the diced capsicum. Follow with sliced mushrooms. Cook until moisture from the mushrooms has evaporated and the vegetables are starting to brown. Add the whole cherry tomatoes and make sure the pan is at a high heat so they blister a bit. Then turn the heat off and add the baby spinach. The residual heat from the pan will wilt the spinach.
Hope you like it! Are you a fan of fish? What's your favourite?
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