Barramundi tacos with mango salsa

Ingredients

• ⅓ cup kecap manis (sweet soy sauce)
• 1 bird's eye chilli, finely chopped
• ½ cup plain flour
• ½ tsp salt, plus extra to taste
• 2 barramundi fillets
• 1 tbsp vegetable oil
• 4 flour tortillas
• cooked rice, to serve

Salsa

• 2 mangoes, medium dice
• ½ red capsicum, finely chopped
• ½ red onion, finely chopped
• ¼ cup coriander, roughly chopped
• ¼ cup (60 ml) lemon juice

Instructions

1. Combine the kecap manis with the chilli in a small bowl, mix well and set aside. Combine the plain flour and salt on a plate, then dredge the barramundi fillets on both sides until well coated.
2. Heat the vegetable oil in a large frying pan over medium-high heat, then add the barramundi fillets. Cook for 2-3 minutes, then turn and cook for a further 1-2 minutes, or until golden.
3. Transfer the cooked barramundi fillets to a chopping board and cut the fillets into large bite-sized pieces. Place onto a paper towel and sprinkle with salt.
4. To make the salsa, in a medium bowl combine the mangoes, capsicum, onion, coriander and lemon juice and mix gently to combine. Heat the flour tortillas in the microwave, or warm in a frying pan.
5. To serve, spread the kecap mixture across the tortillas, top with rice, barramundi and the mango salsa.

Photography by Jiwon Kim.

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