To cook the barramundi or other fish, season the fillets … Salad. Preheat the oven to 200C. Top the barramundi … This … Crispy Skinned Barramundi with Soba, Cucumber & Broccolini salad INGREDIENTS: For the Satay Dressing: 1 heaped tbsp Jimmys satay sauce; 1 heaped tbsp tahini; 1 tbsp ﬁnely grated ginger; 1 tsp white miso paste; 1/2 a lemon, juiced; 50ml water; For the Salad … cook 5 to 7 minutes on the first side, or until the skin is crispy. Turn off the heat. Turn and cook for 3 minutes or until cooked through. For the dressing, combine all the ingredients and set aside. Flip and add the butter. Place the apple, mango, mint, coriander, lime leaves, lemongrass, fried barramundi, nahm jim sauce and chili in a bowl and to combine. Cook, occasionally spooning the butter over the fillets, 2 to 3 minutes, or until cooked through. Crisp skinned barramundi with smashed potatoes and baby cos and mint salad with citrus dressing CORY CAMPBELL, BARANGAROO HOUSE An impressive twist on the traditional fish and chips, Cory Campbell’s crisp skinned barramundi … In a pan of hot oil, fry mint leaves until crispy. Set aside to rest, lightly covered in foil. Garnish. 20 minutes or so before serving, toss salad ingredients together with the dressing, Taste for seasoning. Divide the finished salad and cooked fillets between 4 dishes.