Pan-Fried Barramundi with Coriander Ginger Sauce

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.

Ingredients:
(Serves 1)
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

Method:
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.

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