Name: Crisp-skin barramundi with mandarin salsa
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 medium carrot (120g), cut into long thin matchsticks; 1/2 stalk celery (75g), trimmed, cut into long thin matchsticks; 2 green onions (scallions), sliced thinly diagonally; 2 x 150g (4½-ounce) barramundi fillets, skin on; 2 small mandarins (150g), segmented; 1/2 cup (40g) pomegranate seeds; 1 medium lemon, cut into wedges; Sweet ginger dressing; 1 1/2 tablespoons vegetable oil; 1 1/2 tablespoons rice wine vinegar; 1 tablespoon honey; 1 tablespoon grated fresh ginger; 1 teaspoon black sesame seeds

Ingredients

1 medium carrot (120g), cut into long thin matchsticks

1/2 stalk celery (75g), trimmed, cut into long thin matchsticks

2 green onions (scallions), sliced thinly diagonally

2 x 150g (4½-ounce) barramundi fillets, skin on

2 small mandarins (150g), segmented

1/2 cup (40g) pomegranate seeds

1 medium lemon, cut into wedges

Sweet ginger dressing

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons rice wine vinegar

1 tablespoon honey

1 tablespoon grated fresh ginger

1 teaspoon black sesame seeds

Method

1.Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hour or until vegetables strips have curled; drain. Pat dry with paper towel.

2.Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.

3.Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.

4.To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.

5.Serve fish with salsa and lemon wedges.

To easily remove the pomegranate seeds from the flesh: cut the fruit in half, then separate the seeds from the flesh whilst holding upside down in cold water in a bowl; the seeds will sink and the white pith will float.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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