Barramundi with Mango Salsa

    26 minutes

    The distinctive flavour of barramundi goes very well with tropical fruit such as mango. If you like you can substitute fresh coriander for the mint.


    New South Wales, Australia
    5 people made this

    Serves: 4 

    • 4 fresh barramundi fillets (about 150g each)
    • Mango Salsa
    • 2 mangoes, peeled and diced
    • 1 small red onion, diced
    • 1 small Lebanese cucumber, seeded and diced
    • 1 red chilli, seeds removed and finely sliced
    • 1-2 tablespoons olive oil
    • juice of 1/2 lime
    • 1 tablespoon finely shredded mint
    • 1 teaspoon finely grated ginger
    • salt and freshly cracked pepper to taste

    Preparation:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Heat the barbecue. Lightly oil the fillets with olive oil spray. Cook 2-3 minutes a side - don't overcook.
    2. Mix the mango, onion, cucumber and chilli in a bowl. Mix the oil, lime juice, mint and ginger. Season to taste. Pour over the mango mix and toss. Place a fish fillet on each plate and serve with the salsa on the side.

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