Barramundi with Shrimp Jicama Salsa

Serves: 4

Prep Time: 30

Cook Time: 10


  • 4 3-ounce, fresh Australis Barramundi fillets
  • 1 cup julienne carrots
  • 1 teaspoon canola oil

Shrimp Jicama Salsa:

  • 1/2 cup cooked and diced shrimp
  • 1/4 cup fresh, diced mango
  • 1/4 cup fresh, diced jicama
  • 2 tablespoons diced red bell peppers
  • 1 tablespoon chopped green onion
  • 2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon white soy sauce
  • 1/8 teaspoon red chili flakes
  • 1/4 teaspoon salt

Mashed Sesame Soybeans:

  • 2 tablespoons sesame seeds
  • 1 1/2 cups edamame (green soybean) kernels, steamed
  • 1/2 cup vegetable stock
  • 1 tablespoon white soy sauce
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Preheat oven to 350°. Spread sesame seeds on a baking sheet and toast for a few minutes until golden. Allow to cool.
  2. In a large bowl, combine ingredients for salsa and mix well. Set aside.
  3. Preheat grill or broiler. Grill or broil barramundi for 3 to 4 minutes on each side or until done.
  4. Heat canola oil in a wok or sauté pan over high heat and stir-fry carrots until tender.
  5. Place toasted sesame seeds in a food processor and pulse just until some oil is visible. Add remaining ingredients for Mashed Sesame Soybeans to food processor and mix for several minutes until pureed.
  6. Serve 1 barramundi fish fillet with 1/3 cup Mashed Sesame Soybeans, 1/4 cup stir-fried carrots and 1/4 cup Shrimp Jicama Salsa.

Recipe Source:

Created by: Steve Betti, Executive Chef Canyon Ranch, Lenox, MA

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