The Straits Market (www.straitsmarket.com) sells barramundi that's farmed off the shores of Singapore, purifying water using their own patented technique. I enjoy cooking with the fish as it is traceable, and the fish is antibiotic-and-hormone-free.
At the end of the recipe, you can find variations to this recipe, including a vegetarian version and a chilled shrimp appetizer version. Hopefully, you will enjoy making this simple, healthy dish with lots of flavor for your friends and family.
A) Cauliflower rice
Roughly the cauliflower into florets. Put through a food processor until it is finely "crumbed".
Alternatively, put the cauliflower through a juicer. Retain cauliflower juice and keep crushed fiber.
Next, place a saucepan on medium heat.
Add the cauliflower crumbs (or the crushed fiber + juice).
Add olive oil, salt and 1/2 cup of vegetable broth (or water).
Keep stirring over a medium heat till the cauliflower is cooked through.
Taste a little to check that it is cooked through and add salt and pepper to taste.
Set aside and keep warm.
Heat a pan till nearly smoking point.
Sprinkle a little sea-salt and pepper to taste over the fish.
Heat olive oil and fry fillets of fish, skin side down for two minutes.
Using a very flat and broad spatular, lift and turn the fish.
Cook on the other side for another 2 minutes.
Turn fish back to original side for another 1-2 minutes till cooked through.
Set aside and keep warm.
(I usually pan fry these in 2 to 3 batches to avoid cooling the pan too much).
C) Salad dressing
Combine all ingredients into an old jam jar, screw on lid and shake till well-mixed.
Taste and adjust slightly if you prefer it more tart or sweet.
Leave to stand for 5 minutes.
(If you don't like too much garlic in your food, you can cut the garlic into 1/2 and remove the entire clove after leaving the dressing to stand for 5 minutes)
Put the cucumber into a bowl.
Toss in 3/4 of the salad dressing and toss.
(The cucumbers will start to leach water almost immediately, so you need to move to assembly quickly.)
Place warm cauliflower in the center of the plate.
Next, arrange the fish fillets on top.
Put a large generous pile of the cucumber salad on top.
Spoon over the remaining dressing over the dish.
Scatter the basil and cilantro leaves and serve.
To adapt the recipe for vegetarians, please replace the fish with panfried slices of eggplant and boiled chickpeas. The fish sauce can be replaced with tamari or a light soya sauce.
You can replace some of the herbs I chose with with mint or diced spring onions.
If your guests do not have nut allergies, you can also scatter crushed peanuts, cashews, almond slivers or sesame seeds over the salad.
If you prefer shrimp, you can also replace the fish with boiled, de-shelled shrimp and serve this as a small cold appetizer for a bigger meal.