Spiced fish with barley salad and pickled onion
This simple dish is easy to make and has a great variety of flavours and textures. For a quick meal make the salad and pickled onions ahead of time.
This is an adaptation of a recipe originally published in Mindfood.
SERVES
6
TIME TO MAKE
1 - 2 hours
MEAL TYPE
Dinner
SERVES
6
TIME TO MAKE
1 - 2 hours
MEAL TYPE
Dinner
Method
Pickled onion
Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
Barley salad
Place barley in a rice cooker with the water and cook until all of the water has been absorbed and the rice cooker turns to 'warm'
Remove from rice cooker and allow to cool
Add remaining salad ingredients and keep refrigerated
Fish
Mix the dry ingredients together
Coat the fish fillets in the spice mixture
Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through
To serve
Place the fish on the barley salad with some of the pickled red onion
A dollop of unsweetened plain yoghurt is also a good accompaniment
6 Serves
10 Serves
25 Serves
50 Serves
Pickled onion
2/3 cup
red onion, sliced
1/3 cup
white wine vinegar
Barley salad
1 cup
pearl barley
2 1/2 cups
water
1
capsicum, diced
1 cup
cucumber, diced
2
spring onion, chopped
1 cup
fresh coriander, chopped
3 tbsp
lemon juice
2 tbsp
olive oil
Spiced fish
1 tbsp
ground sumac
2 tsp
smoked paprika
1/2 tsp
ground cumin
2 tbsp
flour
900 g
fish fillets
3 tbsp
olive oil
Per serve
Energy
1205kJ
Total Fat
13.4g
Saturated Fat
2.3g
Total Carbohydrate
12.8g
Sugars
2.3g
Dietary Fibre
1.9g
Sodium
120mg
Method
Pickled onion
Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
Barley salad
Place barley in a rice cooker with the water and cook until all of the water has been absorbed and the rice cooker turns to 'warm'
Remove from rice cooker and allow to cool
Add remaining salad ingredients and keep refrigerated
Fish
Mix the dry ingredients together
Coat the fish fillets in the spice mixture
Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through
To serve
Place the fish on the barley salad with some of the pickled red onion
A dollop of unsweetened plain yoghurt is also a good accompaniment
Method
Pickled onion
Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
Barley salad
Place barley in a rice cooker with the water and cook until all of the water has been absorbed and the rice cooker turns to 'warm'
Remove from rice cooker and allow to cool
Add remaining salad ingredients and keep refrigerated
Fish
Mix the dry ingredients together
Coat the fish fillets in the spice mixture
Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through
To serve
Place the fish on the barley salad with some of the pickled red onion
A dollop of unsweetened plain yoghurt is also a good accompaniment
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