BBQ Chilli Barramundi With Carrot & Asparagus

Your summer entertaining is sorted with this easy flavour-packed barramundi dish (RECIPE BELOW). Just whip up the quick ginger and cucumber dressing, then fire up the barbie for a crowd-pleasing seafood dinner.
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BBQ Chilli Barramundi With Carrot & Asparagus
Serves 6 Prep 15 mins (+ cooling time) Cooking 25 mins
3 bunches Dutch carrots*, peeled, ends trimmed
1 tbs olive oil
2 bunches asparagus, woody ends trimmed
6 Coles Australian Ocean Barramundi Fillets
2 tsp dried chilli flakes
1 tsp cumin seeds
1 tsp sea salt flakes
½ cup coriander leaves
Ginger & cucumber dressing
¼ cup (55g) caster sugar
2 tbs lime juice
2 tbs rice wine vinegar
1 tbs salt-reduced soy sauce
2 tsp fish sauce
2 tsp sesame oil
1 Lebanese cucumber, seeded, chopped
5cm-piece ginger, peeled, cut into matchsticks
1. To make the ginger and cucumber dressing, place sugar, lime juice, vinegar and soy sauce in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. Cook for 2-3 mins or until syrup thickens slightly. Set aside to cool. Stir in the fish sauce, oil, cucumber and ginger.
2. Heat a barbecue grill or chargrill on high. Brush carrots with a little oil. Season. Cook, turning occasionally, for 6-8 mins or until tender. Transfer to a plate. Cook asparagus, turning, for 2 mins or until bright green and tender. Add to the carrots on the plate.
3. Brush barramundi with remaining oil. Sprinkle the skin with chilli, cumin and salt. Cook, skin-side down, for 4 mins or until golden brown and crisp. Turn and cook for 2-3 mins or until golden brown and just cooked through.
4. Divide carrots and asparagus among serving plates. Top with barramundi and coriander. Drizzle with dressing. Serve with lime wedges.
*Selected stores only. If unavailable, use 500g baby carrots, peeled, halved lengthways.
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