Crispy Panko Barramundi with Zesty Asian Slaw
Delicious Barramundi with Golden Crunchy Crumbs
Hey there, food lovers! Today, we’re diving into a dish that’s as vibrant as it is delicious. It’s a light, healthy meal perfect for entertaining or a simple weeknight dinner.
Plus, it’s packed with those good-for-you omega-3s!
Follow these tips for an extra crunchy Barramundi fillet with superb flavour and crunch. Prepare all your ingredients first. Lay out the ingredients so you can work in one direction, from the plate of trimmed and scaled barramundi to the pan of hot oil ready to fry the fish.
Then, have an ovenable tray on the other side with some kitchen paper prepared so that when the Barramundi fish is golden, you can scoop the crisp fish onto the ovenable tray and finish the cooking in a hot (175C or 340F)
This way, the fish is cooked through without burning the crumb (Barramundi is a little thick), and you can cook several portions without lowering the oil temperature to match. Enjoy this recipe, save it below, or share it with friends. Use the recipe calculator below to adjust the portions and create a shopping list without fasting food.
Crispy Panko Barramundi with Zesty Asian Slaw – A Modern Aussie Classic
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Cutting Board
- 1 sharp knife
- 1 Whisk
- 1 Large bowl (for coating the fish)
- 1 Baking Tray
- 1 Small bowl (for the dressing)
Ingredients
For the Barramundi:
- 400 ml oil rice bran for shallow frying (about 500 ml)
- 2 kilograms Barramundi fillets skin off, scaled
For the Crumbing:
- 250 grams flour plain
- 10 eggs large, beaten
- 1 kilogram panko breadcrumbs
For the Asian Slaw:
- 1 kg cabbages red, thinly sliced
- 250 g carrots julienned or grated
- 250 g cucumbers julienned or thinly sliced
- 200 g capsicums red, thinly sliced
- 150 g coriander leaves chopped fresh
For the Sesame-Ginger Dressing:
- 1.25 cups rice vinegar
- 10 tbsp soy sauce
- 5 tbsp oil sesame
- 5 tbsp honey
- 5 teaspoons ginger grated
- 5 cloves garlic minced
- 5 tablespoons lime juice
ADJUSTABLE SERVINGS
Instructions
Prep the Barramundi:
- Cut the barramundi fillets into 10 equal portions.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs
Coat the Fish:
- Dredge each piece of fish in the flour, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs.
- Place the coated fish on a baking tray lined with baking paper.
Make the Slaw:
- In a large bowl, combine the red cabbage, carrot, cucumber, capsicum, and coriander. Toss to combine.
Prepare the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice until well combined.
Cook the Fish:
- Heat a generous amount of rice bran oil in a large frying pan over medium-high heat.
- Carefully add the fish to the hot oil and cook for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove the fish from the pan and drain on paper towels on an ovenable tray. Place the fish into a hot oven to finish cooking. With a food thermometer, check the internal fish temperature; it should be 65C/150F
Assemble and Serve:
- To serve, place a generous portion of the Asian slaw on each plate.
- Top with a piece of the crispy barramundi.
- Drizzle with the sesame-ginger dressing and enjoy!
recipe pictures, prints and downloads
To make it ahead of time: Prepare the slaw and dressing and store them separately in the refrigerator. Cook the fish just before serving to ensure it’s crispy.
To add some heat: Add a pinch of chili flakes to the dressing or sprinkle some on the finished dish.
Related Recipe Suggestions: Steamed jasmine rice
Sautéed Asian greens
Base Recipe Suggestions: The sesame-ginger dressing can also be used as a marinade for chicken or tofu.
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