Crispy barramundi with apple and mango salad

You'll be going back for seconds and thirds with this delectable dish!

Serves 4


½ cup plain flour

1 tbsp. ground turmeric

1 tbsp. ground cumin

Salt and pepper, to season

200g barramundi fillets, skin intact, cut into 2cm-wide strips

Vegetable oil, to deep-fry


1 green apple finely julienne

1 mango diced

1 cup mint leaves

1 cup of coriander leaves

5 kaffir lime leaves finely julienne

½ cup of nahm jim sauce

1 green chili sliced

1 red chili sliced

Nahm Jim sauce

(Makes 1 cup)

4 green banana vhillies

2 cloves garlic

¼ bunch coriander root

1 tablespoon caster sugar

½ cup fresh lime juice

2 tablespoon fish sauce


Mint leave (deep fried)

1 onion shallot finely chopped

Finely sliced red chilli

Slice lemon wedge (to serve)



  1. Cut the Barramundi into cubes.
  2. Dust and coat the fish with turmeric, cumin, flour, salt and pepper to taste.
  3. Heat the oil in a large frying pan to medium-hot and add the coated fish. Fry until crisp or golden brown. Approx. 2-3 minutes depending on size.
  4. Drain on paper towel.

TIP: Alternatively fry the fish in a deep fryer at 180C.

Nahm Jim sauce

  1. Blitz chilies, garlic and coriander root to a fine paste.
  2. Combine with remaining ingredients and pinch of salt. Make sure the sugar dissolves.


  1. Place the apple, mango, mint, coriander, lime leaves, lemongrass, fried barramundi, nahm jim sauce and chili in a bowl and to combine.


  1. In a pan of hot oil, fry mint leaves until crispy. This should only take a couple of seconds on each side. Then remove from pan onto a plate with paper towel until ready to serve.
  2. Slice red chillies diagonally for garnishing.
  3. Heat pan of hot oil and fry shallots on low-medium flame. Sprinkle salt to allow shallots to caramelize faster. Keep an eye on the shallots, stirring every now and then to make sure it doesn’t burn. Once the shallots have reduced in size and are crispy and brown, remove from flame and onto a plate with paper towel until ready.(Image credit: Aaron Rebeiro @