BY Rebecca Sullivan and Damien Coulthard The Guardian
It’s one of Australia’s favorite fish dishes, made tangy with native muntrie berries and spring onions
The first time I ever ate barramundi was in the Kimberley and it’s still to this day the most magical place I have ever been. The salsa in this recipe goes with any fish, pork, and chicken
Barramundi fillets with muntrie salsa
serves 2
2 x 200 g (farmed) barramundi fillets, skin on, salt to taste
1 tbsp olive oil, for frying
For the salsa:
150 g muntries
1 small red capsicum, finely diced
2 spring onions, thinly sliced
2 sprigs of seablite
juice of 1 small lemon
dash of apple cider vinegar
1 tsp local honey
3 tbsp olive oil
salt and pepper, to taste
Remove the fish from the fridge about 30 minutes before cooking to bring it to room temperature. Pat-dry the fillets with a paper towel. Using a very sharp knife, score the skin but not the flesh, making shallow long cuts the length of the fillets. Season each side with salt.
Heat the olive oil in a non-stick frypan over medium heat. Place the fillets skin side down in the pan, increase the heat to medium-high and cook for 3–4 minutes, or until the skin is golden brown. Turn the fillets over and cook for another 2 minutes, until just cooked through or to your liking. Remove from the pan and let the fish rest while you make the salsa.
To make the salsa: place all the ingredients in a small bowl and mix thoroughly. Season with salt and pepper. Serve the barramundi on top of the salsa.
The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US
This is an edited extract from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard (Hachette Australia, $45). Next week, wallaby shanks
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