Crispy Skin Barramundi


PREP TIME 10 minutes
COOK TIME 10 minutes


1 tsp cumin seeds
1 tsp coriander seeds
2x180g barramundi fillets
1 tbsp Pukara olive oil
¼ tsp palm sugar, grated
½ tsp fish sauce
Juice of ½ a lime

For the salsa;
Cherry tomatoes, halved
Kiwi fruit, peeled and diced
Avocado, diced
½ a red onion, diced
½ a fresh chilli, diced
Juice of ½ a lime

To serve;
Pinch of cracked pepper
Pinch of Tasman sea salt
¼ bunch fresh coriander


Step 1
Into a pan over medium heat, toast cumin and coriander seeds until aromatic. Place into a pestle and mortar and grind into a powder. Add olive oil, palm sugar, fish sauce and lime juice, stir to combine.

Step 2
Place barramundi, skin side down, in a pan over medium heat. Sear for 5-8 minutes, turn and sear the top side for a further minute.

Step 3
To make the salsa, place all ingredients into a bowl and toss through spice dressing.

To serve, place barramundi onto the salsa, add a pinch of salt, cracked pepper and fresh coriander.