Cumin-crusted Barramundi with Mango, Prawn and Chilli Salsa

Silvena Rowe's spice-coated fish is served with a colourful and flavoursome relish in this fabulously quick and easy main course
By Silvena Rowe
Cumin-crusted Barramundi with Mango, Prawn and Chilli Salsa
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the barramundi

  • 4x150 g barramundi fillets, with skin on
  • 3-4 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp cumin seeds

For the salsa

  • 2 large red chillies, sliced lengthwise and seeds removed
  • 100 g peeled cooked tiger prawns, sliced
  • 6 spring onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 ripe avocado, peeled and cut into small dice
  • 1 small ripe mango, peeled, cut into cubes
  • 1 lime, juice only


1. For the salsa: cut the chillies into very thin strips. Put in a bowl with the prawns, onions, garlic, avocado, mango and lime juice. Mix well and season with salt and pepper.

2. For the barramundi: heat the oil in a large non-stick frying pan. Rub the ground cumin and cumin seeds with a little salt and pepper into the flesh of the barramundi fillets.

3. When the oil is really hot, add the barramundi, skin down and cook for 2 minutes or less on each side, until cooked.

4. Serve the fish accompanied by the salsa.

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