Barramundi and Eggplant Salad with Nam Jim
Barramundi is tossed with golden eggplant, roasted beans and a not too spicy nam jim dressing for a salad bowl that puts vibrancy on the table.
Recipe
1
Prepare Eggplant
Preheat oven to 200°C fan-forced. Chop eggplant into 2cm dice. trim and halve green beans. Place eggplant on a lined baking tray with 20ml (1 tablespoon) vegetable oil, season with salt and toss to coat. Roast for 20-22 minutes, until eggplant is tender.
2
Make Nam Jim
Juice lime. Rinse coriander and finely chop stems and leaves. Place lime juice, most of the chopped coriander (reserving some to serve), sweet chilli sauce and fish sauce in a small bowl and mix to combine.
3
Bake Fish
Place barramundi and green beans on the tray with the eggplant. Bake for a further 10 minutes or until cooked through.
4
Add Nam Jim
Remove fish from baking tray and set aside. Pour ½ the nam jim over eggplant and beans and toss to combine.
5
Flake Fish, Mix Salad
Slice cucumber into rounds. Discard skin from barramundi. Flake barramundi into large pieces and place in a large bowl with cucumber, eggplant and beans and remaining nam jim and toss to combine.
6
Plate Up
Heat rice to packet instructions. Divide rice and barramundi and eggplant salad between bowls and top with reserved coriander and crispy shallots.