Barramundi with Hot & Sour Mango Relish

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes


  • 4 barramundi fillets
  • ½ cup finely chopped shallot
  • 3 tablespoons vegetable oil
  • 1 fresh chili, minced (seeds optional)
  • 2 large, firm-ripe mangoes, peeled, pitted, and cut into pieces (3½ cups)
  • 1½ tablespoons Asian fish sauce
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons fresh lime juice
  • Accompaniment: lime wedges


  1. Cook shallot in 2 tablespoons oil in a medium-sized, nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
  2. Add chili and cook, stirring, until softened, about 1 minute.
  3. Add mangoes, fish sauce, sugar and salt. Cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
  4. Remove from heat and stir in lime juice.
  5. Transfer relish to a bowl.
  6. Pat fish dry and season with salt and pepper.
  7. Heat remaining tablespoon of oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish until golden and just cooked through (about 2-3 minutes per side).
  8. Serve fish topped with mango relish.

Recipe Source:

The Mango Board

Visitor Comments

By yvette westfield on Jul 20, 2011

This recipe is rather Caribbean like. What a creative way to make use of mangoes. It is also an attractive dish.  I am going to try it for dinner with white rice and diced sauted carrots sprinkled with mincced celery.

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