Recipe: Appetizing Barramundi with cauliflower rice and asparagus

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Barramundi with cauliflower rice and asparagus

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We hope you got benefit from reading it, now let’s go back to barramundi with cauliflower rice and asparagus recipe. You can cook barramundi with cauliflower rice and asparagus using 10 ingredients and 7 steps. Here is how you do that.

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The ingredients needed to cook Barramundi with cauliflower rice and asparagus:

  1. Take 4 pieces of Barramundi.
  2. Provide 2 bunches of Asparagus.
  3. Prepare 1 of whole Cauliflower (separate into heads).
  4. Use 3 Tablespoons of Olive oil.
  5. You need 1 of small Onion (diced).
  6. Get Pinch of Murray river sea salt.
  7. Prepare 2 Tablespoons of Parsley (finely chopped).
  8. Prepare 1/2 of lemon (juice only).
  9. You need 1/2 cup of Balsamic vinegar.
  10. You need 3 Tablespoons of Maple syrup.

Steps to make Barramundi with cauliflower rice and asparagus:

  1. Preheat oven to 180° celcius. Line two trays with baking paper. Oil and salt and pepper one tray, lay the Barramundi skin side down, oil other side. Place in oven for 30 minutes, turning half way through. When turning the fish, remove the skin and place to the side of the fish, this will make it go crunchy..
  2. Place the Asparagus on the other tray, oil and season with salt and pepper. Place in the oven 10 minutes after the fish goes in..
  3. Place the cauliflower in a food processor and blitz until a rice consistency appears..
  4. Heat a fry pan over medium high heat, place a small saucepan over medium heat also, add onions to frypan and cook until transparent. Add cauliflower, add a pinch of salt. Once cooked turn off head, stir through juice and parsley..
  5. Add vinegar and syrup to the saucepan, once it starts to boil, reduce heat to medium-low heat, simmer for about 10 minutes until it reduces by about half. Turn off heat, set aside to cool a little..
  6. Remove barramundi & asparagus from the oven, place onto a plate, add cauliflower rice. Drizzle over the glaze. Serve..
  7. Enjoy! ☺️.
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Place in varoma with potatoes and asparagus. Remove varoma and make lime hollandaise. Toss the cauliflower florets and cut asparagus in ½ tablespoon of olive oil. Whizz cauliflower in a food processor to finely chop. Season with salt, pepper and sesame seeds.

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