HUMPTY DOO BARRAMUNDI – FRESH BARRAMUNDI

RRP by variety and location

Since 1993, the family at Humpty Doo Barramundi has nurtured its premium saltwater Barramundi alongside the Adelaide River in Australia’s remote Northern Territory – the spiritual home of the Barramundi. The business aims to be Australia’s best provider of this popular and tasty fish. With an award-winning wetland system that uses natural grasses to clean the water for recirculation through the farm, results in high quality Barramundi while also protecting the unique Aussie environment.

Available from Woolworths and Costco, found in the deli and the freezer aisle.

Rice Paper Rolls with Mango

INGREDIENTS:

125g dried vermicelli noodles

3 tbsp olive oil

4 Humpty Doo Barramundi portions, skin removed

3 mangoes, cheeks peeled and thinly sliced

1 large avocado, cheeks peeled and thinly sliced

1 red capsicum, thinly sliced

1/8 red cabbage, thinly sliced

1 telegraphy cucumber, cut into 3mm batons

3 spring onions, thinly sliced

1 red chilli, finely diced

1 cup coriander leaves

1 corn cob, cooked and cooled, kernels sliced

10 large round rice paper sheets

INGREDIENTS (HomeMade Dressing):

1/2 cup fish sauce

1/2 cup lime juice

2 tbsp sweet chilli sauce

2 garlic cloves, crushed

3cm piece of ginger, peeled and finely grated

METHOD:

  1. For the dressing, place fish sauce, lime juice, sweet chilli, garlic and ginger in a bowl and stir to combine. Place in refrigerator.
  2. Cook noodles as per instructions on packet. Drain and place in a large bowl. Pour 1/3 of the dressing over the noodles. Place in refrigerator.
  3. Heat olive oil in a frying pan over medium heat. Cook barramundi for 6 minutes on each side. Allow to cool then break into flakes.
  4. Place mango, avocado, capsicum, cucumber, cabbage, spring onion, chilli and coriander in a large bowl. Stir to combine.
  5. Dip rice paper one at a time into a large, shallow bowl of warm water. Lay flat, and quickly arrange noodles, mango mixture and barra in the centre. Fold up the bottom, then roll tightly to enclose the filling. Serve with remaining dressing for dipping.