Spicy Barramundi with Edamame Salad
Fresh whole foods and a jar of Thai green curry paste are all you need for a healthy lunch or dinner. This meal consists of pan-seared white fish and a tasty textural salad made with edamame, cucumber, lettuce, and scallions. Both are brought together with green curry paste. The affordable, versatile ingredient is used as a marinade for the fish and in the salad dressing. It adds a spicy, complexly flavoured kick that ties the two together for a cohesive meal. The fish is flavourful and nicely browned on the exterior, while the salad is fresh. Overall, a very nourishing and well-composed dish.
Spicy Barramundi with Edamame Salad
Ingredients
Instructions
- Rinse the fish fillets and pat them dry.
- Whisk the curry paste, half the olive oil, and lime juice together in a bowl. Brush the fillets with this mixture and marinate in the refrigerator for 15 minutes.
- Meanwhile, transfer the chopped cucumber to a colander, sprinkle with salt, toss, and leave to drain as the fish marinates.
- Add the edamame, lettuce, and sliced scallion to a salad bowl. Whisk the dressing ingredients in a separate bowl and set aside.
- Heat the remaining oil in a skillet over medium-high heat.
- Add the fillets (skin side down if using skin-on fillets) and cook for 5 minutes per side or until nicely browned with opaque flesh.
- Remove the fish from the heat.
- Finish the salad. To finish, pat the cucumber dry, add it to the salad bowl, and drizzle with half the dressing.
- Plate the fish alongside the salad or dice it up and arrange it on top. Feel free to drizzle everything with the remaining dressing.
- Serve.
Nutrition Facts
Calories
579.75Fat (grams)
42.38Carbs (grams)
12.41Fiber (grams)
3.87Protein (grams)
39.98While I do my best to calculate the nutritional information these figures should be considered estimates only.
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