Crisp-skin barramundi with mandarin salsa

Ingredients

• 1 medium carrot (120g), cut into long thin matchsticks
• 1/2 stalk celery (75g), trimmed, cut into long thin matchsticks
• 2 green onions (scallions), sliced thinly diagonally
• 2 x 150g (4½-ounce) barramundi fillets, skin on
• 2 small mandarins (150g), segmented
• 1/2 cup (40g) pomegranate seeds
• 1 medium lemon, cut into wedges
• Sweet ginger dressing
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 1 teaspoon black sesame seeds