Golden Masala-Crumbed Barramundi

Nutrition per serve

Ingredients

• 150g basmati rice
• 1pcs baby broccoli
• 40g radish
• 2pcs barramundi fillets
• 10g masala seasoning
• 40g panko breadcrumbs
• 90g mango chutney
• 3ml sugar
• 10ml white vinegar
• 1pcs egg
• 19ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, trim the baby broccoli. Thinly slice the radish with a sharp knife or mandoline. Put the fish on a board and using a sharp knife, carefully slice between the skin and the flesh to remove the skin (see Kitchen notes). Combine ½ tsp sugar and 1 tsp white vinegar in a bowl. Add the radish and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Crumb fish
   Whisk 1 egg in a shallow bowl. Combine the masala seasoning and a pinch of salt in a separate shallow bowl. Put the breadcrumbs in a third bowl. Dust the fish with the seasoning, shake off the excess, then dip in the egg and coat in the breadcrumbs.
4. Step 4 — Pan-fry fish
   Heat 1 tbs vegetable oil in a small frypan over medium heat until hot. Cook the fish, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until golden and cooked through (see Kitchen notes). Remove from the pan. Heat 1 tsp vegetable oil in the pan over high heat. Cook the baby broccoli, turning, for 4 mins or until tender and slightly charred. Remove from the pan.
5. Step 5 — Serve up
   Return the pan to medium heat. Add the mango chutney, 1 tsp white vinegar and 60ml (¼ cup) water and cook, stirring, for 3-4 mins until thickened. Add the fish and turn to coat. Remove the pan from the heat. Season the baby broccoli with salt and pepper. Divide the rice, fish, baby broccoli and drained pickled radish among plates. Enjoy!
6. Step 6 — Kitchen notes
   To remove fish skin, make a slight incision with a sharp knife between the flesh and skin. Grip the skin tightly and slice in a downward motion, pushing the blade into the skin. If you prefer, leave the skin on and simply dust the fish with the seasoning before cooking (skip coating in the egg and breadcrumbs). ~ The fish cooking times may vary depending on the thickness of the fillets.

Allergens

Eier, Fisch, Sulfit, Gluten, Wheat