Crisp-skin barramundi with mandarin salsa

This barramundi recipe with crisp, seasoned skin is simply delicious served with a zesty mandarin and pomegranate salsa.

  • 20 mins cooking + refrigeration
  • Serves 2
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  • 1 medium carrot (120g), cut into long thin matchsticks
  • 1/2 stalk celery (75g), trimmed, cut into long thin matchsticks
  • 2 green onions (scallions), sliced thinly diagonally
  • 2 x 150g (4½-ounce) barramundi fillets, skin on
  • 2 small mandarins (150g), segmented
  • 1/2 cup (40g) pomegranate seeds
  • 1 medium lemon, cut into wedges
Sweet ginger dressing
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon black sesame seeds


  • 1
    Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hour or until vegetables strips have curled; drain. Pat dry with paper towel.
  • 2
    Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.
  • 3
    Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.
  • 4
    To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.
  • 5
    Serve fish with salsa and lemon wedges.


To easily remove the pomegranate seeds from the flesh: cut the fruit in half, then separate the seeds from the flesh whilst holding upside down in cold water in a bowl; the seeds will sink and the white pith will float.

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