A summertime dish that creates big flavour.
INGREDIENTS (SERVES TWO)
- 1 ripe mango, diced
- Half a small red onion, finely diced
- 2 truss tomatoes, diced
- Small handful of coriander, finely
- chopped
- 2-3 tbsp hot sauce of choice
- 1/4 lime, juiced
- 2 barramundi tails (200g each)
- Olive oil
- Salt and pepper
- Butter (optional)
METHOD
- To prepare the salsa, place the mango, onion, tomatoes and coriander in a bowl and mix together with the hot sauce, lime juice and olive oil. Season with salt and pepper and adjust the heat and lime juice to taste – the less hot sauce, the more lime juice you may need to balance the flavours.
- Pat the barramundi dry with a paper towel. Heat a frying pan on high then sear the barramundi skin side down for about four minutes until the skin is crispy and golden. Flip and cook the other side for another two minutes. For extra flavour, add a knob of butter to the pan and baste the fish continuously as it finishes cooking.
- To serve, place a generous amount of the salsa on a plate and top with the fish, spooning over any remaining butter from the pan.
