Crispy Skin Barramundi & Rice Noodle Bowl


  • 4 125g barramundi fillets
  • 200g rice noodles
  • 3 carrots
  • 1 capsicum
  • 2 cucumbers
  • 3 spring onions
  • 1/4 cup roasted peanuts
  • 1 tbsp fried shallots
  • 2 limes
  • 1 tbsp fish sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp brown sugar


  • Dice or slice the carrots, capsicum & cucumber. Slice the spring onion thinly. Set aside and keep separate.
  • Heat a non-stick pan to a medium-high heat. Place the barramundi fillets skin side own. Cook for 8-10 minutes. Most cooking should be done skin side down. Flip & cook for another 2-3 minutes to cook through.
  • Cook the rice noodles according to instructions.
  • Using 4 bowls or containers, split the veggies & noodles between them. Top with your fish fillet, peanuts, shallots, and spring onion.
  • Squeeze the limes. Pop the lime juice, fish sauce, sesame oil, rice wine vinegar & brown sugar in a jar and shake well. Split between each noodle bowl.

Low Fodmap Adaptable:

Remove fried shallots and only use green section of the spring onion

Gluten Free Adaptable:

Ensure fish sauce & fried shallots are gluten free