About the Recipe
A vibrant and refreshing dish featuring tender barramundi, crisp cucumber ribbons, sweet mango, and zesty lemon, served with fragrant garlic-infused rice. Perfect for a quick, tropical-inspired meal! 🌴
Ingredients
2 barramundi fillets
1 Thai mango
1 whole cucumber
1 lemon
chopped jalapeños or sweet pickle relish
1 cup uncooked white rice (or enough for 2 servings)
1 bell pepper (sliced)
1 garlic clove (crushed)
Butter
Salt and pepper (to taste)
Optional: Chili flakes
Preparation
Cook the Rice:
Rinse the rice and cook it in a rice cooker or pot. Add the crushed garlic to the pot for extra flavor.
Prepare the Barramundi:
Lay each fillet on baking paper. Add sliced lemon, garlic, salt, pepper, and chili flakes (if desired).
Fold the baking paper into a parcel, sealing it tightly to trap steam.
Cook the fish in an air fryer or oven at 180°C (350°F) for 15–20 minutes.
Make the Mango-Cucumber Salad:
In a bowl, combine the mango cubes, cucumber ribbons, and chopped jalapeño or sweet pickle.
Squeeze in fresh lemon juice, sprinkle with salt and pepper, and mix well. Set aside.
Sauté the Fish and Bell Pepper:
Once the fish is cooked, heat a pan with a small amount of butter.
Add the fish to the pan, skin-side down, and crisp it up for 2–3 minutes.
Toss in the sliced bell pepper and sauté until softened.
Plate and Serve:
Layer the rice on the plate, top with the crispy barramundi, and add the mango-cucumber salad on the side.
Garnish with extra lemon slices if desired.