Barramundi fillets, hot grill, raw cabbage. A summer dinner that takes twenty minutes and looks like it took longer. Barra has the firm flesh and the fat to survive a fierce grill without falling through the bars, which is more than most white fish can say. The slaw stays sharp and cold, the fish comes off blistered, and the Mexican Chilli Crunch bridges the two with smoke and lime zest. Skin on, and eat the skin.
30 mins. Serves 4.
Ingredients
- 4 x 200g Barramundi fillets, skin on, pin boned
- 2 dessertspoons Plateit Mexican Chilli Crunch
- 300g White cabbage, shredded fine
- 1 small Red onion, sliced paper thin
- 3 Limes
- Coriander, roughly chopped, a handful
- 2 tbsp Olive oil
- Salt, to taste
Method
- Toss the cabbage and onion with the juice of 2 limes and a good pinch of salt. Leave 15 mins, squeeze out the liquid, add the coriander.
- Score the skin three times on each fillet, not into the flesh. Dry it properly, oil it, salt the skin heavily.
- Barbecue or griddle pan on high. Fillets on skin side down, and do not touch them for 4 to 5 mins. Press each one flat with a spatula for the first 20 seconds so the skin takes the heat evenly.
- Turn once. Another 90 seconds, no more. Barra keeps cooking off the heat and goes woolly if you push it.
- Onto plates skin side up, slaw alongside, remaining lime cut into wedges.
- Spoon 2 dessertspoons of Plateit Mexican Chilli Crunch over the fillets and serve.
Swap it: Any firm white fillet takes the char. Pearl perch, mahi mahi and blue eye trevalla all hold together on the bars. Avoid flathead and whiting, which are too delicate and will break up.
