Barramundi with Mango Salsa
Crisp-skinned pan-seared barramundi paired with a sweet, zesty mango and coriander salsa, capturing the vibrant tropical flavours of Australia's Top End.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 365 kcal
Equipment
- •Chef's knife
- •Chopping board
- •Mixing bowl
- •Heavy-based frypan
- •Fish spatula
- •Paper towel
Nutrition
Per serving, approximate
- Calories
- 365 kcal
- fat
- 14 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 365 kcal
Instructions
- 1
Pat the barramundi fillets thoroughly dry on both sides using paper towel.
- 2
Score the fish skin lightly with three shallow cuts to prevent curling.
- 3
Season both sides of each fillet evenly with sea salt and black pepper.
- 4
Place the diced mango, red capsicum, red onion, chilli, and coriander in a bowl.
- 5
Pour the lime juice and half the olive oil into the salsa bowl.
- 6
Toss the salsa gently until well combined, then set aside at room temperature.
- 7
Heat the remaining olive oil in a heavy frypan over medium-high heat until shimmering.
- 8
Place the fish skin-side down, pressing gently with a spatula for thirty seconds.
- 9
Cook undisturbed for four minutes until the skin is deep golden and crisp.
- 10
Turn the fillets carefully and cook the flesh side for two minutes until opaque.
- 11
Transfer the barramundi to plates and spoon the mango salsa generously over the top.
Chef's tips
Moisture is the enemy of crispy fish skin, so dry the barramundi thoroughly before it hits the pan. Use firm-ripe mangoes so the salsa retains a clean, diced texture rather than turning mushy.
Ingredient substitutions
- barramundi fillets → snapper fillets, kingfish fillets, or salmon fillets with skin on
- mango → fresh diced pineapple or ripe pawpaw
- fresh coriander → fresh mint leaves or flat-leaf parsley
Storage
Store leftover cooked fish and salsa in separate airtight containers in the fridge for up to two days.
Reheating
Reheat the fish in a dry hot frypan skin-side down for two minutes until warm, and serve with fresh room-temperature salsa.
Common mistakes to avoid
- •Moving the fish around too early in the pan, which tears the delicate skin.
- •Making the salsa too far in advance, causing the mango to release excess liquid.
- •Placing wet fish fillets into a lukewarm frypan, resulting in soggy skin.
Serving suggestions
Cooked Barramundi with Mango Salsa?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
