Spiced fish with barley salad
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.
SERVES6
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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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
- Pickled onion
- 2/3 cupred onion, sliced
- 1/3 cupwhite wine vinegar
- Barley salad
- 1 cuppearl barley
- 2 1/2 cupswater
- 1capsicum, diced
- 1 cupcucumber, diced
- 2spring onion, chopped
- 1 cupfresh coriander, chopped
- 3 tbsplemon juice
- 2 tbspolive oil
- Spiced fish
- 1 tbspground sumac
- 2 tspsmoked paprika
- 1/2 tspground cumin
- 2 tbspflour
- 900 gfish fillets
- 3 tbspolive oil
Per serve
- Energy1205kJ
- Total Fat13.4g
- Saturated Fat2.3g
- Total Carbohydrate12.8g
- Sugars2.3g
- Dietary Fibre1.9g
- Sodium120mg
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
Ingredients
- Pickled onion
- 2/3 cupred onion, sliced
- 1/3 cupwhite wine vinegar
- Barley salad
- 1 cuppearl barley
- 2 1/2 cupswater
- 1capsicum, diced
- 1 cupcucumber, diced
- 2spring onion, chopped
- 1 cupfresh coriander, chopped
- 3 tbsplemon juice
- 2 tbspolive oil
- Spiced fish
- 1 tbspground sumac
- 2 tspsmoked paprika
- 1/2 tspground cumin
- 2 tbspflour
- 900 gfish fillets
- 3 tbspolive oil
Ingredients
- Pickled onion
- 2/3 cupred onion, sliced
- 1/3 cupwhite wine vinegar
- Barley salad
- 1 cuppearl barley
- 2 1/2 cupswater
- 1capsicum, diced
- 1 cupcucumber, diced
- 2spring onion, chopped
- 1 cupfresh coriander, chopped
- 3 tbsplemon juice
- 2 tbspolive oil
- Spiced fish
- 1 tbspground sumac
- 2 tspsmoked paprika
- 1/2 tspground cumin
- 2 tbspflour
- 900 gfish fillets
- 3 tbspolive oil
Nutrition Facts
Per serve
- Energy1205kJ
- Total Fat13.4g
- Saturated Fat2.3g
- Total Carbohydrate12.8g
- Sugars2.3g
- Dietary Fibre1.9g
- Sodium120mg
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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