A super simple recipe for lazy nights! We used barramundi for this recipe but any type of firm white fish fillet will work. Serve with stir-fried veggies and steamed rice or with a side of roasted veggies and potatoes.
1 Pc barramundi fillet (about 200g)
Mekhala Himalayan Pink Salt
Freshly ground black pepper
Olive oil or rice bran oil
3 Tbsp Mekhala Coriander Ginger Sauce
1. Season the fish with Mekhala Himalayan Pink Salt, freshly ground pepper and a drizzle of oil.
2. Pan-fry fish skin-side-down in a hot frypan until crispy, then flip over and cook through.
3. Drizzle with Mekhala Coriander Ginger Sauce or serve with sauce on the side.