Japanese-style Sautéed Barramundi with Spinach Salad
TOTAL TIME
20mins
-
COOK TIME
20mins
-
SERVES
4
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Ingredients
4 barramundi fillets (800g)
1 tsp salt
Black pepper, to taste
Olive oil, as needed
40g salted butter
1 tbsp grated garlic
4 tbsp Dashi Tsuyu Japanese Soup Base Sauce
Black pepper, to taste
100g baby spinach
1/8 red onion
12 white mushrooms (150g)
20 cherry tomatoes
Lemon, to taste
For the Dressing:
(A)2 tbsp Dashi Tsuyu Japanese Soup Base Sauce
(A)2 tbsp olive oil
(A)1 tbsp lemon juice
(A)Black pepper, to taste
Method
- Lightly score the skin of the barramundi fillets and sprinkle salt evenly over them. Let them sit for about 10 minutes. Pat the surface dry with kitchen paper, then season with pepper.
- Heat olive oil in a skillet over medium heat. Place the barramundi fillets skin-side down. To prevent the fillets from curling, press down gently with a spatula while cooking until the skin is crispy. Flip the fillets and cook briefly on the flesh side to ensure it’s cooked through.
- Wipe away the excess oil from the skillet with a paper towel. Add the butter, grated garlic, and Dashi Tsuyu Japanese Soup Base Sauce, and toss with the barramundi fillets. Season with black pepper.
- Slice the red onion and white mushrooms thinly. Halve the cherry tomatoes. In a bowl, mix together the ingredients for the dressing (A) until well combined. Add the baby spinach, onion, mushrooms, and cherry tomatoes, and toss everything together gently.
- Plate the salad from step 4 and the barramundi from step 3 on serving dishes, and garnish with lemon.
Key tip
When cooking the barramundi, gently press down with a spatula to prevent the fillet from curling, and cook until it develops a golden, crispy crust.
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