Kiddipedia
Photography Fran Flynn
Recipes Courtesy of the Aquaculture Stewardship Council
A dish that’s fresh, zesty, and full of crunch – golden fried barramundi paired with a tangy, refreshing green mango salad. Perfect for sharing at the table with family and friends.
Serves 4 / Prep time 25-30 min
Ingredients
Barramundi:
- 4 ASC certified Humpty Doo Barramundi fillets (skin on, about 180–200g each)
- 2 tbsp rice flour or cornflour
- Salt and Native pepper, to taste
- Macadamia or Olive oil, for shallow frying
Green Mango and Fingerlime Salad:
- 2 garlic cloves, finely chopped
- 2 small red chillies, thinly sliced (remove seeds for less heat)
- 1/4 cup (60ml) fish sauce
- 1 tsp brown sugar
- Juice of 2 limes
- Pulp 4 finger limes
- 1/2 large green mango (about 300g), peeled and shredded (you can also use green papaya)
- 250g cherry tomatoes, halved
- 1 Cup mixed coastal succulents (karkalla, sea purslane, heart shaped ice plant)
- 2 tbsp roasted macadamia, roughly chopped
Method
- Make the salad dressing:
In a bowl, mix garlic, chilli, fish sauce, brown sugar, finger lime and lime juice until the sugar dissolves. Taste – it should be salty, sour, sweet and spicy all at once. Adjust to your liking.
- Toss the salad:
In a large bowl, combine shredded green mango, cherry tomatoes and coastal succulents. Pour over the dressing and toss well. Top with chopped macadamia.
- Fry the barramundi:
Pat fish dry with a paper towel. Season with salt and pepper, then dust the skin lightly with rice flour.
Heat 1cm of oil in a wide pan over medium-high heat. Fry fish skin-side down for 3–4 minutes until the skin is golden and crisp. Flip and cook for another 2–3 minutes until just cooked through.
- Serve:
Place crispy barramundi on a plate and pile the green mango salad alongside or on top.
Serve immediately.
Mindy’s Tips for Perfect Crispy Skin
- Dry the skin: Moisture is the enemy of crispiness — blot well with a paper towel.
- Season smart: Salt helps draw out excess moisture and boosts flavour.
- Hot pan, steady heat: If the oil isn’t hot enough, skin will go soggy; too hot and it will burn.
- Press gently at the start: Stop the skin curling and ensure even contact with the pan.
- Don’t move it: Let the skin do its thing — flipping too early will tear it.
