- Prep Time: 10 minutes
- Cook Time: 5 minutes
Tempura Barramundi Fillets with a Crunchy Winter-Vegetable Salad
Our crunchy Winter-vegetable salad is labour light and combined with quality battered fish fillets, delivers an exciting dish with a great GP! We use Pacific West's tempura barramundi fillets - they are premium fish fillets that have been battered in a light authentic tempura batter. Ideal for busy cafes or bistros wanting to offer patrons a dish that can be ordered and served in about ten minutes.
- Pacific West Tempura Barramundi Fillets
- 2 tbs olive oil - croutons
- 2 tbs unsalted butter, melted - croutons
- 1 tbs thyme leaves - croutons
- ½ garlic clove, finely grated - croutons
- 4 cups ½–¾-inch pieces country-style bread - croutons
- Kosher salt, freshly ground pepper - croutons
- ½ cup olive oil - dressing
- 3 tbs white wine vinegar - dressing
- 1 tbs Dijon mustard - dressing
- ½ garlic clove, grated - dressing
- 2 tsp finely chopped fresh tarragon, plus more for serving - dressing
- Kosher salt, freshly ground pepper - dressing
- 1 head radicchio cabbage, leaves coarsely torn
- 1 large head fennel, very thinly sliced
- 2 medium golden or red beets, very thinly sliced
- 8 small white turnips, trimmed, very thinly sliced
- 8 cups torn lettuce leaves (such as red oak or Little Gem)
- ½ cup pomegranate seeds
For the croutons
Preheat oven to 180C° fan forced. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper. Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool. Croutons can be made up to 1 day ahead. Store airtight at room temperature.
For the dressing and assembly
Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp tarragon, season dressing with salt and pepper. Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper. Toss in croutons and pomegranate seeds and serve topped with more tarragon. Dressing can be made 3 days ahead. Cover and chill. Vegetables can be sliced 1 day ahead. Cover and chill.
For the tempura barramundi fillets
Deep fry 180C 6-7 minutes
Turnips, radicchio cabbage, fennel and beets mixed with a vinegar and mustard dressing spells ‘Winter’ in anyone’s language. The dressing is fast to make and can be stored prior to service. Combine with Pacific West’s tempura barramundi fillets and you have a dish that ticks all the boxes: highly profitable; labour light; visually stunning and delicious!
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