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Seared barramundi, cucumber-herb salad, lime vinaigrette. If you can’t find barramundi, feel free to substitute with sea bass or red snapper fillet.
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Cucumber salad: Slice or dice a few Persian cucumbers. Place in colander and toss with a tsp of salt and let sit for about 10 minutes to get rid of extra moisture. Meanwhile, make the lime vinaigrette. Whisk together fresh lime juice (from at least one lime), a small splash of fish sauce, a bit of sugar and olive oil. Add some thinly sliced serrano or Thai bird chili pepper if you want things spicy. Adjust ingredients to taste. Set aside and let flavors combine while you cook the fish.
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In a carbon steel pan, heat neutral oil on medium. Sear fish, skin side down, gently pressing on it with a spatula if it’s buckling up. Because the fillet is relatively thin, cook for about 3 minutes until skin is golden. Flip carefully and cook the other side for about a min or two.
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Right before serving, gently mix the cucumbers and lime vinaigrette in a bowl. Toss in a handful or two of fresh herbs like cilantro, basil, mint (torn if leaves are large) with the lime dressing. Serve with seared fish.
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