Spiced flounder with barley salad and pickled onion

60 minshere
Cooking method: Pan-fry

Spiced flounder with barley salad and pickled onion

60 mins
Cooking method: Pan-fry



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


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