50g |
bean-thread noodles |
3/4 teaspoon |
ground lemon myrtle |
1 teaspoon |
ground native pepperberry |
|
salt |
2 x 200g |
barramundi fillets, skin on |
1 tablespoon |
extra-virgin olive oil |
2 |
garlic cloves, finely chopped |
3cm |
piece fresh ginger, finely chopped |
80ml |
lime juice |
1 |
lime, zested |
or 2-3 |
native finger limes |
1/2 cup |
native mint or mint leaves, roughly chopped, plus a few extra sprigs |
1 |
small red onion, finely chopped |
2 |
witlof or baby gem lettuces, leaves separated |