Crispy Pan Seared Barramundi With Fish Sauce Vinaigrette Recipes

Steps:

• Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
• Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
• Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

Steps:

• Combine the fish sauce, water, sugar, vinegar, chiles and garlic in a bowl and mix until the sugar is dissolved, then set aside until you're ready to cook the fish.. This vinaigrette can be made up to 3 days ahead, covered and chilled. When ready to cook the fish, add the cilantro and Thai basil to the vinaigrette and stir to combine.
• Heat 3 tablespoons vegetable oil in a large skillet (well-seasoned cast iron works best) over medium-high heat. Use paper towels to pat the barramundi fillets very dry, being sure to remove as much moisture as possible. Season both sides with salt.
• When the oil is shimmering and almost smoking, gently place two fillets in the pan. Allow to cook in the hot oil without moving for about 3 minutes. The fish will be ready to flip when it easily releases from the pan. If it sticks, it's not ready. Lower the heat and give it another minute. Use a fish spatula to gently flip the fillets and cook on the other side for another 2-3 minutes, depending on thickness. Transfer to a serving plate and repeat with remaining fillets.
• Top each fillet with a few tablespoons of vinaigrette and more herbs if desired. Serve immediately with plain steamed rice and your choice of vegetables.

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.