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"Christmas gatherings are a real joy and shared dishes are definitely the way to go. This DIY dish takes enjoyment up a notch with guests launching in and eating with their lands. It's inspired by Sung Choi Bao, having a lettuce layered with a delicious piece of crispy barramundi skin, loads of fresh herbs and a punchy dressing. The only way to eat this is to pick the lettuce bundle up with your hands and munch away."- Audra Morrice
1. Preheat your oven to 200°C.
2. Season the flesh side of the fillets with sea salt and lots of pepper, then lightly salt the skin.
3. Preheat a non-stick or well-seasoned oven-proof fry pan over high heat. Drizzle with oil, then place the fish fillets skin-side down on the hot pan. Use a flat spatula and press down gently to keep the fish skin flat against the pan, creating an even browning of the skin. Cook for 3-4 minutes until the skin is crispy and golden.
4. Bake the fish in the oven for approximately 4-5 minutes, or until cooked through. If your fry pan does not fit into the oven, flip the fish over onto a tray lined with grease-proof paper so the crispy skin faces up, then bake in the oven as above.
5. While the fish is baking in the oven, make the dressing by mixing all the ingredients together in a jar, then set it aside. In a mixing bowl, toss together all the salad ingredients.
6. To serve, toss a tablespoon of the dressing through the salad and pour the remainder into a small serving jar. Gently remove the fish from the oven and place onto a serving dish along with the lettuce, salad and dressing. The idea is to grab a lettuce and top it with some fish and salad and some dressing.
Discover more Kuhlbarra Recipes HERE