Carb-Conscious Lemongrass Barramundi Salad

Nutrition per serve

Ingredients

• 400g butternut pumpkin
• 1bunch lemongrass
• 1bunch coriander
• 2clov garlic
• 20g roasted peanuts
• 2pcs barramundi fillets
• 50g mixed salad leaves
• 30ml olive oil
• 5ml soy sauce
• 10ml white vinegar
• 5ml sugar

Method

1. Step 1 — Roast pumpkin
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the pumpkin and cut into 2cm chunks. Put on the lined tray, drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-25 mins until tender.
2. Step 2 — Prep ingredients
   Meanwhile, trim the end of the lemongrass stem, then cut off the dry woody section at the top. Peel off 2-3 tough outer layers, then finely grate the pale, tender part of the stem. Pick the coriander leaves and finely chop the stems. Crush or finely chop the garlic. Coarsely chop the peanuts.
3. Step 3 — Marinate and pan-fry fish
   Combine the coriander stems, garlic, half the lemongrass, 2 tsp olive oil and 1 tsp soy sauce in a large bowl and season with salt and pepper. Add the fish and turn to coat. Heat a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through. Remove from the pan.
4. Step 4 — Toss salad
   Put the remaining lemongrass, 3 tsp olive oil, 2 tsp white vinegar and 1 tsp sugar in a large bowl. Season with salt and pepper and whisk to combine. Add the roast pumpkin (see Kitchen 101), salad leaves and coriander leaves and gently toss to coat.
5. Step 5 — Serve up
   Divide the salad among bowls, top with the fish and scatter over the peanuts. Enjoy!
6. Step 6 — Kitchen 101
   Adding hot pumpkin to the salad will make the leaves wilt, so leave the pumpkin to cool for a few minutes before tossing the salad together.

Allergens

Sojabohnen, Peanut, Fisch