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Cripsy skin barramundi with sweet & sour sauce, vegetables & coconut rice



Serving amount:
  • 2 barramundi fillets
  • 1 Jasmine rice sachet
  • 1 coconut & chilli sambal bag
  • 1 red wine vinegar
  • 1 capsicum, any colour
  • 1 tomato
  • 1 brown onion
  • 1 parsley bunch

Pantry staples: Cooking oil, salt, white sugar

Allergens: Onion, fish

Chef's note: It draws its inspiration from the Spanish dish ‘escabeche’ whereby fish is fried then doused with a pickling sauce giving it a sweet and sour flavour.


1. Prepare the ingredients

Wash the vegetables. Thinly slice the capsicum. Thinly slice the onion. Quarter the tomato, remove the centre, set it aside. Thinly slice the tomato flesh. Thinly slice the parsley.

2. Make the coconut rice

Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve. Stir through the coconut chilli sambal.

3. Make the tomato vinegar

Meanwhile, place the tomato centres in a bowl with the vinegar, a pinch of salt and a teaspoon of sugar. Squeeze the juice out of the tomato.

4. Cook the barramundi

Heat a splash of oil in a frying pan over high heat. Add the barramundi skin side down. Put a piece of baking paper on the fish and place a weight on it, such as a lid or a plate. Reduce the heat to medium. Cook the fish for 5 minutes on the skin side or until the skin releases from the pan.

5. Flip the barramundi

Remove the weight and baking paper. Gently flip the fish and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked. Remove the fish from the pan. 

6. Cook the capsicum and onion

In the same frying pan over medium heat, add the capsicum and onion and cook for 1 minute or until the vegetables soften slightly. 

7. Add the tomato vinegar

Add the tomato vinegar through a sieve, pressing down to release all the juices. Cook, stirring, for 2 minutes or until the vinegar reduces and coats the vegetables. Remove from heat and add the tomato slices, most of the parsley and a pinch of salt.

8. To serve

Divide the fish, vegetables and coconut rice between the serving plates and garnish with remaining parsley.