⅓ cup coriander leaves (stems reserved for nahm jim)
¼ cup peanuts
Nahm Jim Sauce
Juice of 2–3 limes
3 tbs fish sauce
1 tbs finely diced reserved coriander roots
4 bird’s eye chillies, finely diced
4 tbs white sugar
3 garlic cloves
Splash of water
METHOD
Heat a drizzle of extra virgin olive oil in a cast iron pan over medium heat. Season the barramundi portions and cook for 2–3 minutes on one side. Flip and cook for an additional 2 minutes. Turn off the heat and let the fish rest.
In a large bowl, combine the wombok, apple, bean sprouts, spring onion, mint, coriander leaves, and peanuts to make the salad.
Prepare the nahm jim dressing by crushing the garlic and chillies in a mortar and pestle. Add the lime juice, fish sauce, sugar, and finely chopped coriander roots. Stir well, adding a splash of water to adjust consistency if needed.
Break the cooked barramundi into small chunks and add to the salad. Transfer to a serving bowl and drizzle with the nahm jim dressing. Top with additional peanuts and fresh herbs before serving.
