Crispy Skin Barramundi Rice Salad

Nutrition

Ingredients

• Fresh Barramundi
• Brown Rice
• Olive Oil
• Red Capsicum

Instructions

1. 1.Boil 30g Basmati Rice in salted water for 10-12 minutes until fluffy, then drain.
2. 2.Pat 140g Barramundi skin dry and season with salt.
3. 3.Heat 6g Olive Oil in a non-stick pan over medium heat.
4. 4.Place fish skin-side down and press firmly for 1 minute; cook for 4-5 minutes until skin is crispy.
5. 5.Flip and cook for another 2 minutes until just opaque.
6. 6.Toss the rice with 50g diced Capsicum and serve topped with the crispy barramundi.