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Sesame Chile Barramundi with Korean Cabbage & Ginger Cakes - GF Print Email


Gluten Free

For the Korean Cabbage & Ginger Cakes:
4 cups blanched cabbage, sliced thin
1 TBS grated ginger
salt and pepper or seasoning salt to taste
2 eggs

Combine together, divide by four and sauté in a heavy pan (like pancakes) until just cooked.

For the fish:
Four 4-6 oz Barramundi fillets
2 tablespoons extra virgin olive oil, plus more for sautéing
4 tablespoons sesame seeds
½ teaspoon dried chile flakes
sea salt flakes, to taste

Portion and skin the Barramundi then coat with a mixture of the olive oil, sesame seeds, chile flakes and the salt.

Preheat a large skillet over medium high heat, lightly oil and saute the barramundi until golden and fully cooked. Present on top of the cabbage cakes.

Serves: 4 adapted from http://www.clubmarine.com.au/
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