Pan Roasted Barramundi Recipe

Cooking Instructions

1. 1

   Prepare the Popcorn Rice

   In a saucepan, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes. Meanwhile, pop the popcorn kernels in a popcorn maker or on the stovetop. Once popped, mix the popcorn into the cooked rice.

2. 2

   Cook the Sweet & Sour Peppers

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced bell peppers, garlic, vinegar, honey, salt, and pepper. Sauté until the peppers are tender and caramelized, about 8-10 minutes. Stir in chopped parsley at the end and remove from heat.

3. 3

   Pan Roast the Barramundi

   Season the barramundi fillets with salt and black pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily.

4. 4

   Plate the Dish

   On a plate, serve a portion of the popcorn rice, top with the pan-roasted barramundi, and spoon the sweet and sour peppers over the top. Garnish with additional parsley if desired.