Crispy skin Humpty Doo Barramundi with green papaya and rice noodle salad
Finger lime, fragrant herbs and crisp-skinned barra are a match made in heaven – the flavours are hot, sour, salty and sweet, with a freshness that will see this dish on high rotation on balmy summer days.
4
serves
25 mins
20 mins
EASY
Ingredients
4
Humpty Doo Barramundi Fillet portions
2
tbsp neutral-flavoured oil, such as vegetable oil
375g
dried rice noodles
120g
baby beans, trimmed
1
green papaya, shredded
2/3
cup each mint, Thai basil and coriander
3
red shallots, thinly sliced
Roasted salted peanuts, coarsely chopped, to serve
Finger lime nuoc cham
2
birds-eye chillies, coarsely chopped, or to taste
2
garlic cloves
2
tbsp
grated palm sugar
60ml
(1/4 cup)
fish sauce
Juice of 2
limes
3
finger limes, plus extra to serve
Instructions
- To make the nuoc cham, pound the chilli, garlic and sugar in a mortar and pestle to a paste. Add lime juice, fish sauce and 60ml (1/4 cup) hot water and stir to dissolve the sugar. Check the flavours – the sauce should be a balance of hot, sour, salty, and sweet. Squeeze in the finger lime pearls, stir to combine and set aside.
- Cook the noodles in a large saucepan of boiling water for 5-6 minutes until just tender, adding the beans in the last minute or two of cooking. Drain and rinse under cold running water. Drain well and transfer to a large bowl. Add the papaya, herbs and shallot, drizzle with a little nuoc cham and toss to combine.
- Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
- Place barramundi, skin-side down in the heated pan and cook for 6 minutes, turn and cook for another 7 minutes. Transfer to a plate to rest for 2 minutes.
- Divide noodle salad among serving bowls and top each with a piece of crispy barramundi. Scatter with peanuts then squeeze over the finger lime pearls. Serve with extra nuoc cham to drizzle.
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So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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