Wild Barramundi Cutlet with Vietnamese Coleslaw


2 Wild Barramundi cutlets

1 tsp sea salt

1 tbls olive oil



¼ cup fish sauce

½ cup water

1 tbls coconut palm sugar

2 limes, juiced

1 long red chili, chopped

1 clove garlic, chopped



2 tbls sesame seeds

1 small Chinese cabbage, shredded

1 carrot, grated

1 red onion, finely sliced

1 cup bean sprouts

1 cup green paw paw or mango, shredded

1 cup Vietnamese mint leaves


For the dressing blitz all the ingredients together. Set aside.

For the salad, in a large bowl mix all the ingredients together, then mix through the dressing.

Season your cutlets then place on hot, oiled barbie or cast iron pan. Cook for about one minute on each side. Drain on absorbent paper. 

Serves 2