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.

Spicy fish with whole barley salad and pickled onion
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

  1. Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving

Barley salad

  1. 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'
  2. Remove from rice cooker and allow to cool
  3. Add remaining salad ingredients and keep refrigerated

Fish

  1. Mix the dry ingredients together
  2. Coat the fish fillets in the spice mixture 
  3. 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

  1. Place the fish on the barley salad with some of the pickled red onion
  2. A dollop of unsweetened plain yoghurt is also a good accompaniment
  •  
    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
  • capsicum, diced
  • 1 cup
    cucumber, diced
  • 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

  1. Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving

Barley salad

  1. 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'
  2. Remove from rice cooker and allow to cool
  3. Add remaining salad ingredients and keep refrigerated

Fish

  1. Mix the dry ingredients together
  2. Coat the fish fillets in the spice mixture 
  3. 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

  1. Place the fish on the barley salad with some of the pickled red onion
  2. A dollop of unsweetened plain yoghurt is also a good accompaniment