Serves
4
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 1 tablespoon sriracha
- 2 tablespoons sweet chilli sauce
- 2 teaspoons soy sauce
- 1 tablespoon Japanese mayonnaise
- 500g packet frozen I&J Barramundi Portions - Skin On, thawed following packet directions
- 4 cups cooked jasmine rice
- 2 cups finely shredded red cabbage
- 2 cups edamame beans, prepared following packet directions
- 1 large carrot, julienned
- 4 baby cucumbers, thinly sliced
- 4 radishes, thinly sliced
- Lime wedges, for garnish
Barramundi Portions
Method
STEP 1To make bang bang sauce, combine sriracha, sweet chilli, soy sauce and mayonnaise in a bowl.
STEP 2
Pat dry thawed I&J Barramundi Portions with absorbent paper. Coat with sauce and cook in a lined air fryer at 200°C for 8-10 minutes or until golden and fully cooked through.
STEP 3
Meanwhile, divide the rice, cabbage, edamame beans, carrot, cucumber and radish between 4 serving bowls.
STEP 4
Top each bowl with cooked barramundi. Garnish with lime and serve.
Tips
Cooking times may vary depending on fillet size and the air fryer used. Cook fish until golden and fully cooked through.