Crispy Pan Seared Barramundi With Fish Sauce Vinaigrette Recipe

Name: Crispy Pan Seared Barramundi With Fish Sauce Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Asian fish sauce; 1/4 cup water; 2 tablespoons white vinegar OR unseasoned rice vinegar; 1/4 cup sugar; 2 tablespoons fresh lime juice (about 1 lime); 2 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; 1 salt, for seasoning

Servings: persons

1/4 cup Asian fish sauce
1/4 cup water
2 tablespoons white vinegar OR unseasoned rice vinegar
1/4 cup sugar
2 tablespoons fresh lime juice (about 1 lime)
2 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
1 salt, for seasoning

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
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.
3
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.
4
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.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup Asian fish sauce, 1/4 cup water, 2 tablespoons white vinegar OR unseasoned rice vinegar, 1/4 cup sugar, and more.

Yes, Crispy Pan Seared Barramundi With Fish Sauce Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Pan Seared Barramundi With Fish Sauce Vinaigrette

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