Vietnamese cravings

Lately I’ve discovered a new found appreciation of Vietnamese food. It began with an evening spent with good friends at Melbourne’s hotspot Hanoi Hannah, the south sides answer to authentic Vietnamese fare in a relaxed super cool setting. A couple of nights later, date night at what’s fast becoming a Melbourne establishment, Coda for Vietnamese and French fusion at it’s absolute best. Unlike other heavier cuisines that leave you desperate for a mini detox, Sunday night I found myself searching for a quick and simple hit of more of those same tangy flavors. This recipe for Baramandi with Vietnamese Salad did the trick xx


Barramundi with Vietnamese Salad
Adapted from Delicious Magazine 2004

 Ingredients
small chunk of ginger, cut into very thin strips
1/4 cup sake
1/4 cup soy sauce
2 heaped tsp palm sugar
2 pieces Barramandi
Salad
1 carrot peeled and julienned
3 spring onions julienned
1/2 yellow capsicum, very thinly sliced
10 raw cashews chopped
1 long red chilli chopped (optional)
1 teaspoon sesame oil
3 tablespoons fish sauce
juice of half a lime
Cooked brown rice

Directions
Preheat the oven to 180c. In a small mixing bowl combine ginger, soy, sake and palm sugar, whisk together. Place fish in an oven proof dish lined with baking paper and drizzles with ginger mixture, transfer to the oven and bake for approx 2o minutes. To prepare salad, in a medium sized bowl combine salad ingredients and dress with sesame oil, fish sauce and lime juice, mix together well. To serve, place cooked fish alongside brown rice topped with a portion of Vietnamese Salad, drizzle with sauce and enjoy xx