Bring the bold, fresh flavours of Southeast Asia to your plate with this crispy skin Humpty Doo Barramundi served over a green papaya and rice noodle salad. It’s all about contrast—golden, crackling crispy humpty doo barramundi skin paired with a vibrant, herb-laced salad, finished with a punchy finger lime nuoc cham that ties everything together.
Humpty Doo Barramundi, sustainably farmed in Australia’s Northern Territory, has a clean, sweet flavour and a firm texture that holds up beautifully in the pan. The salad is a winning combo of shredded green papaya, soft gluten-free rice noodles, crisp baby beans, and loads of fresh herbs like Thai basil, coriander, and mint. Roasted peanuts bring the crunch, while the dressing hits that classic sweet-sour-salty-spicy balance that keeps you going back for more.
It’s quick, impressive and loaded with flavour. Dinner is sorted.
Crispy Skin Humpty Doo Barramundi with Green Papaya and Rice Noodle Salad
Ingredients
- 4 Humpty Doo Barramundi Fillet portions
- 2 tbsp neutral-flavoured oil such as vegetable oil
- 375 g dried rice noodles
- 120 g baby beans trimmed
- 1 green papaya shredded
- ⅔ 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
- 60 ml (¼ cup) fish sauce
- Juice of 2 limes
- 3 finger limes plus extra to serve
Instructions
- 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 (¼ 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.
- 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.
- Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tablespoons olive oil and rub into the skin and flesh.
- 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.
- 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.
