Friday, June 7, 2013

Cooking Barra Fillets Made Easy

We're always looking for easy great tasting fish recipes, and here is another great Aussie fish recipe from Annette Sym's "Symply Too Good To Be True" series. Annette's been kind enough to let us reproduce some of these great Australian fish recipes  from book 6 - she's even given us copies of her cookbook to give away, so read on to find out how you could win one of these great books.

1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
4 x 125g boneless barramundi fillets
cooking spray

⅓ cup 97% fat-free mayonnaise
1 tablespoon Pad Thai paste
½ teaspoon red curry paste
2 teaspoons fresh lemon juice

4 x 50g multigrain bread rolls
4 cups mixed salad (lettuce, tomato, cucumber etc)
80g sliced avocado (optional)


To cook fish: Rub ginger and garlic over top side of fish fillets. Spray over top of fillets with cooking spray then place coated side down into a non-stick frypan that has been generously coated with cooking spray. Cook for 3-4 minutes. Spray fish with cooking spray before turning to cook other side for a further 3-4 minutes. If fish fillets are thick they may require further time to cook. To know when fish is cooked through, check if the inside of the fish is white. If you see pink, this means the fish is not cooked through.

To make dressing: In a small bowl combine mayonnaise, Pad Thai Paste, red curry paste and lemon juice.

To assemble burger: Cut bread rolls in half and place under griller until toasted and browned. Place salad on base of buns then top with fish. Pour a quarter of dressing over the top of each piece of fish. Divide avocado into 4 servings and place on each piece of fish then place remaining bread lid on top.

Omit avocado to lower fat count by 4.5g. Replace fish with 4 x 100g slices firm tofu or 4 x 100g of skinless chicken breast.

Not suitable to be frozen.

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