serves
2
prep
30 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
25
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
