Crispy Skin Humpty Doo Barramundi with Green Papaya and Rice Noodle Salad

This recipe merges the fresh, robust flavors of Australia with the vibrant essence of Southeast Asia in this delightful recipe for Crispy Skin Humpty Doo Barramundi with Green Papaya and Rice Noodle Salad. Celebrated for its clean, sweet flavor and firm texture, Humpty Doo Barramundi from Australia’s Northern Territory takes center stage in this dish. Complemented by a crisp and refreshing green papaya salad, interwoven with silky rice noodles and a tangy dressing, this recipe promises not only a feast for the palate but also a nourishing meal that’s as healthy as it is delicious. Perfect for a summer dinner or a special occasion, this dish brings a touch of exotic elegance to any table.

Ingredients 

4 Humpty Doo Barramundi Fillet portions

2 tbsp neutral-flavoured oil, such as vegetable oil

375g dried rice noodles

120g baby beans, trimmed

1 green papaya, shredded

2/3 cup each mint, Thai basil and coriander

3 red shallots, thinly sliced

Roasted salted peanuts, coarsely chopped, to serve

Finger lime nuoc cham

2 birds-eye chillies, coarsely chopped, or to taste

2 garlic cloves

2 tbsp grated palm sugar

60ml (1/4 cup) fish sauce

Juice of 2 limes

3 finger limes, plus extra to serve

Methos

Instructions

1. To make the nuoc cham, pound the chilli, garlic and sugar in a mortar and pestle to a paste. Add lime juice, fish sauce and 60ml (1/4 cup) hot water and stir to dissolve the sugar. Check the flavours – the sauce should be a balance of hot, sour, salty, and sweet. Squeeze in the finger lime pearls, stir to combine and set aside.
2. Cook the noodles in a large saucepan of boiling water for 5-6 minutes until just tender, adding the beans in the last minute or two of cooking. Drain and rinse under cold running water. Drain well and transfer to a large bowl. Add the papaya, herbs and shallot, drizzle with a little nuoc cham and toss to combine.
3. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh. 
4. Place barramundi, skin-side down in the heated pan and cook for 6 minutes, turn and cook for another 7 minutes. Transfer to a plate to rest for 2 minutes.
5. Divide noodle salad among serving bowls and top each with a piece of crispy barramundi. Scatter with peanuts then squeeze over the finger lime pearls. Serve with extra nuoc cham to drizzle. Enjoy!