Fried Salmon and Homemade Hot Honey Chilli Oil
with Chips and Sambal Slaw
- Egg
- Mustard
- Fish
- Celery
- May contain traces of allergens
Spice up your dinner by making your very own chilli oil - it's easier than you think! A trending condiment loved for its ability to bring flavour quickly to any dish, we're pairing it with delicate salmon, chips and a fragrant sambal slaw.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 sachet(s)
Chilli Flakes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sambal Paste
15 milliliter(s)
Rice Vinegar
120 grams
Sliced Carrot and Cabbage Mix
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
2 tbsp
Olive Oil for the Drizzle
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a small bowl, combine the chilli flakes and garlic.
Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins.
Carefully pour the oil over the chilli flakes and garlic, then stir to combine. Stir in the honey (see pantry for amount) and set aside to infuse.
Next, trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the mayo, sambal paste (add less if you'd prefer things milder) and rice vinegar.
Add the coleslaw mix, season with salt and pepper and mix well. Set aside.
Meanwhile, pat the barramundi dry with kitchen paper, then season with salt and pepper.
When the chips have 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, carefully place your barramundi fillets into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Cook for 8 mins before turning over and cooking for 5-6 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When everything's ready, add the baby gem to the sambal slaw. Toss to coat.
Share the barramundi between your plates, skin-side down.
Spoon over the hot honey chilli oil (add less if you'd prefer things milder).
Serve the chips and sambal slaw alongside.
