Ingredients
Pickled onion
2/3 cup red onion, sliced
1/3 cup white wine vinegar
Barley salad
1 cup pearl barley
2 ½ cups water
1 capsicum, diced
1 cup cucumber, diced
2 spring onion, chopped
1 cup fresh coriander, chopped
3 tbsp lemon juice
2 tbsp olive oil
Spiced fish
1 tbsp ground sumac
2 tsp smoked paprika
½ tsp ground cumin
2 tbsp flour
900g fish fillets
3 tbsp olive oil
Method
- To make the pickled onion, mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving.
- Place barley in a rice cooker with the water and cook until all of the water has been absorbed and the rice cooker turns to 'warm'.
- Remove from rice cooker and allow to cool.
- Add remaining salad ingredients and keep refrigerated.
- For the fish, mix the dry ingredients together.
- Coat the fish fillets in the spice mixture.
- Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through.
- To serve, place the fish on the barley salad with some of the pickled red onion. A dollop of unsweetened plain yoghurt is also a good accompaniment
Recipe by Asher Regan