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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

  1. To make the pickled onion, mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving. 
  2. 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'.
  3. Remove from rice cooker and allow to cool.
  4. Add remaining salad ingredients and keep refrigerated.
  5. For the fish, mix the dry ingredients together.
  6. Coat the fish fillets in the spice mixture.
  7. Heat a frying pan with the oil and cook the fry the fish until golden brown on each side and just cooked through.
  8. 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