book extract
Gluten Free Express
These five quick and delicious recipes prove you can go gluten-free without fuss
Gluten Free Express by Helen Tzouganatos. Published by Pan Macmillan, RRP $44.99. Available in stores nationally.
HOW OUR FOOD WORKS FOR YOU
CRISPY BARRAMUNDI WITH MANGO & CORIANDER SALSA
LC GF
SERVES 4 (AS PART OF A MAIN MEAL)
4 × 150g barramundi fillets, skin on, bones removed
1 tbsp extra-virgin olive oil
sea salt flakes and freshly ground black pepper
MANGO & CORIANDER SALSA
1 mango, diced
1 Lebanese cucumber, diced
½ small red onion, finely diced handful of coriander leaves, roughly chopped
juice of 1 lime
1 Pat the barramundi skin with paper towel to ensure it is very dry. Brush all over with the olive oil and season with salt and pepper.
2 Preheat the air fryer at 200°C for 2 minutes. Place the fish, skin-side up, in the air fryer and cook for 8-10 minutes until the skin is crispy.
3 Meanwhile, combine all the mango and coriander salsa ingredients in a bowl and season with a pinch of salt.
4 Serve the barramundi with the tangy salsa.
TIP For extra-crispy skin, place the barramundi under your oven grill for 3-5 minutes.
COOK’S TIP
STOVETOP METHOD:
Heat a large, heavy-based frying pan over medium–high heat and drizzle in some olive oil. Place the fish, skin-side down, in the pan and use a spatula to press down on it for 20 seconds (this creates strong contact between the skin and the hot pan and stops the fish curling). Cook for 5 minutes until crispy, then flip and cook the other side for 2 minutes.