The delicate balance of hot, salty, sweet and sour plays out perfectly in this light and flavoursome dish.
Marinate the barramundi in the green curry paste and leave in the fridge for 1 hour
Heat the BBQ or grill to medium, brush the barramundi lightly with olive oil and grill until just cooked
To make the dressing, combine all ingredients together in a bowl – the longer the dressing sits, the more intense the flavour will be, but make it as close to serving as possible to preserve the freshness
Mix all the salad ingredients together in a bowl and toss lightly with the dressing
Arrange the salad on plates and serve the grilled barramundi on top, with an extra drizzle of salad dressing
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