dinner · dairy-free · gluten-free
Crispy-skin barramundi with chilli-lime dressing
Australia's favorite fish pan-fried skin-side down until glass-crisp, with a zingy chilli-lime dressing.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat skin very dry, score lightly and salt.
-
2
Heat oil until shimmering; lay fillets skin down and press flat 30 seconds.
-
3
Cook 4–5 minutes until skin is crisp; flip for 1 minute, until the fish flakes or reaches 63°C (145°F) in the thickest part.
-
4
Whisk dressing ingredients.
-
5
Serve skin up with dressing spooned around, not over, the skin.
