Grilled Barra With Salad of Green Mango, Chilli & Coriander

Ingredient

200g fillet barramundi, skin on
Red Island Extra virgin olive oil
Sea salt flakes
1 green mango, peeled and julienned
½ cup picked coriander leaves
1 stalk lemongrass, thinly sliced
4 kaffir lime leaves, finely shredded
1 large red chilli, thinly sliced

Dressing
3 long dried red chilli peppers
3 tbs caster sugar
3 tbs fish sauce
2 whole unpeeled red shallots, roasted and peeled
½ cup lime juice

Method

To make the dressing, roast the unpeeled shallots in an oven until tender. Toast the dried chillies over the gas flame until they are crisp and bright red, then set aside to cool.

Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until a uniform paste. Add the lime juice and fish sauce mix well with a spoon. Check the seasoning: it should taste hot and sour with a good caramel flavour.

Rub oil over the barramundi and season with sea salt. Heat a frying pan over medium-high heat and cook, skin side down for 3-4 minutes or until golden and crispy. Turn the fillet over and cook for a further 1-2 minutes. Remove barramundi from the pan and set aside to rest.

Meanwhile, combine the mango, coriander, lemongrass, kaffir and chilli in a medium mixing bowl and generously dress. Toss the salad to coat in dressing.

Place the barramundi on a serving plate, top with the well-tossed salad and drizzle with extra dressing.

Recipe by Lynton Tapp