Barramundi with Mango Salsa

Barramundi with Mango Salsa

This is a beautifully colourful & healthy recipe combining fresh fish with juicy summer flavours presented elegantly on ceramic spoons. I have been making this dish for about 20yrs. It reminds me summer is near and is without doubt a show stopper.

This exquisite dish is a delightful fusion of vibrant colors and fresh, wholesome ingredients perfectly harmonizing to create a culinary masterpiece. The succulent freshness of the fish gently marinaded in citrus combined with the invigorating essence of summer flavours, all elegantly presented on ceramic spoons, truly captures the soul of the season.

The fact that I have been delivering this recipe for two decades speaks volumes about its timeless appeal and enduring charm. It’s recipes like these that not only tantalise your taste buds but also evoke a sense of nostalgia and anticipation for the balmy days of summer. Without a doubt, this dish is more than just a culinary creation; it’s a symbol of joy, warmth, and the promise of the high season’s arrival.

Again so simple to prepare but it leaves a lasting impact all in one mouthful.

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Barramundi with Mango Salsa

(serves 12 Prep 20mins)

Ingredients

12 ceramic spoons

250g barramundi finely cubed

Juice of 1 lemon

pinch of salt

Mango Salsa

1 firm ripe mango finely cubed

Zest & juice of 1 lime

1 firm ripe avocado deseeded and finely cubed

a handful of fresh coriander (Cilantro)

1 long red chilli deseeded and finely sliced

½ small red onion finely diced (optional)

2 Kaffir lime leaves finely sliced

Method

Place cubed fish in a small bowl

Add juice 1 lemon (+ zest if you like a stronger citrus flavour)

In A medium bowl add the diced mango

Add lime juice and & zest, toss to coat

Add avocado, coriander, chilli, onion

Toss the ingredients to combine

Arrange ceramic spoons on a serving platter

Add 2 tsp fish to each spoon

Top with a pinch of kaffir lime leaves

Serve & enjoy!!

Helpful Hints

I mostly use Barramundi as it is readily available in Australia

You could also use fresh tuna, salmon, prawn meat or other white fish (I have tried all)

Check with your local supermarket/ deli to see what fish is available & what you can eat raw

I don’t always add the onion as it has plenty of flavour without but it adds a nice element & balance of flavours if you want to try it

You don’t want large chunks of kaffir lime leaf as the texture can be unpleasant to eat

Try folding leaf in 1/2 lengthways and pulling the spine out, then finely slicing leaves with a pair of scissors as you want it super fine

If you do a lot of Asian cooking, you can easily grow your own kaffir lime tree in a plant pot at home

A zester is a kitchen essential tool, the one I use is a Microplane

Another handy must have tool is a hand citrus squeezer, I use Avanti but you can buy others

A popular new line is the dreamfarm fluicer although, I ‘m not a fan of plastic in the kitchen

Ceramic spoons are much nicer than plastic and look a little classier you can buy in bulk online

Or visit your local Asian store to purchase

You have lots of options if you don’t like mango you can substitute it with nectarine (firm not over ripe) or paw paw

I have even had people who don’t like coriander or mango have loved this recipe

As I always say add as much or as little chilli as you like but you want a balance of flavours coming through

Wine pairing suggestions:

The pairing of barramundi (or any white fish) with mango salsa offers a delightful combination of flavours, blending the mildness of the fish with the sweetness and tanginess of the salsa. Australian and New Zealand wines are some of the best wines in the world. Here are some wine options that can complement this dish:

Sauvignon Blanc: A crisp Sauvignon Blanc with its bright acidity and citrusy notes can enhance the freshness of the mango salsa and provide a nice contrast to the mild barramundi.

Chardonnay (unoaked): An unoaked Chardonnay allows the natural fruit flavours to shine without overpowering the delicate taste of the fish. Look for one with good acidity to cut through the richness of the salsa.

Pinot Grigio: A light and refreshing Pinot Grigio works well with seafood dishes. Its clean, crisp profile can complement the flavours of both the fish and the fruity salsa.

Rosé: A dry Rosé, particularly one with notes of red berries and a crisp finish, can be a versatile and refreshing choice. It would complement the fruity salsa without overwhelming the fish.

Spotlight

Kaffir Lime

The aromatic allure of kaffir lime extends its influence across the realm of Asian cooking, where it is widely embraced for its distinctive fragrance and intense citrus flavour. The leaves of the kaffir lime tree, in particular, stand out for their remarkable fragrance, contributing an authentic touch to a variety of Asian dishes.

Beyond its culinary applications, kaffir lime extends its benefits into the realms of skincare and hair care as well. Extracts from the kaffir lime offer a plethora of benefits, making it a valuable addition to your beauty regimen.

When incorporated into skincare routines, kaffir lime extract has shown promise in reducing acne, thanks to its natural antibacterial properties. Additionally, it serves as an effective anti-dandruff agent, promoting a healthy scalp and lustrous hair.

In the realm of pest control, the citronella content in kaffir lime extract makes it a natural mosquito repellent. This dual functionality not only adds versatility to its usage but also positions it as a holistic solution for various aspects of personal care.

The captivating essence and multifaceted benefits of kaffir lime make it more than just a culinary ingredient; it’s a botanical gem that enhances both the flavours in your dishes and the well-being of your skin and hair.

Embrace the richness of kaffir lime to add depth to your Asian kitchen creations and invigorate your beauty routines with its natural goodness.

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