Recipe
60 minshere
Recipe
Ingredients
Pickled onion
2/3 cup red onion, sliced
1/3 cup white wine vinegar
Barley salad
1 cup pearl barley
2 1/2 cups water
1 capsicum, diced
1 cup cucumber, diced
2 spring onion, chopped
1 cup fresh coriander, chopped
3 tbsp lemon juice
2 tbsp olive oil
Spiced fish
1 tbsp ground sumac
2 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp flour
900 g fish fillets
3 tbsp olive oil
Seafood used
Cooking method
Pickled onion
Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
Barley salad
Place barley in a rice cooker with the water and cook until all of the water has been absorbed and the rice cooker turns to 'warm'
Remove from rice cooker and allow to cool
Add remaining salad ingredients and keep refrigerated
Fish
Mix the dry ingredients together
Coat the fish fillets in the spice mixture
Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through
To serve
Place the fish on the barley salad with some of the pickled red onion
A dollop of unsweetened plain yoghurt is also a good accompaniment