The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
100g black rice(Organic Black Rice)
- 1 chilli
- 2 barramundi fillets (Fish)
-
15ml hot honey(honey, chilli extract)
- 110g baby tomatoes
- 1 unwaxed lime
- 2 spring onion
- 1 mango
- 1 handful of fresh coriander
- 1 midi cucumber
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 523Kcal |
| 452kJ | 2188kJ | |
| Fat | 3.9g | 19g |
| of which saturates | 0.8g | 3.7g |
| Carbohydrates | 11g | 53g |
| of which sugars | 4.3g | 21g |
| Protein | 7.4g | 36g |
| Salt | 0g | 0.03g |
| Fibre | 1.2g | 5.9g |
Ingredients
Ingredients
- 1 chilli (use half)
-
15ml hot honey (use half)(honey, chilli extract)
- 1 mango (use half)
- 110g baby tomatoes (use half)
-
100g black rice (use half)(Organic Black Rice)
- 1 handful of fresh coriander (use half)
- 2 spring onion
- 2 barramundi fillets (use half) (Fish)
- 1 midi cucumber (use half)
- 1 unwaxed lime (use half)
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 526Kcal |
| 441kJ | 2202kJ | |
| Fat | 3.8g | 19g |
| of which saturates | 0.7g | 3.7g |
| Carbohydrates | 11g | 54g |
| of which sugars | 4.3g | 21g |
| Protein | 7.3g | 36g |
| Salt | 0g | 0.03g |
| Fibre | 1.2g | 5.9g |
High protein
5 plants
Low sat fat
Roasted Barramundi with Black Rice Salad & Mango Salsa
A rainbow on a plate. Buttery responsibly-sourced barramundi, roasted to perfection. Pair it with sweet chunks of mango and nutty black rice. Flecks of spring onion and chilli provide a kick. A squeeze of lime for that oh-so-lovely zing. This colourful spread is what summer is all about.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium bowl, a small bowl, a peeler, a sieve & a grater
Boil the rice
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain and return to the pan
Make the mango salsa
- Meanwhile, peel and dice the mango into 1cm chunks. Dice the cucumber into 1cm chunks. Quarter the tomatoes. Finely chop the coriander. Zest and halve the lime. Deseed and finely dice half the chilli, thinly slice the remaining
- To the medium bowl, add the mango, cucumber, tomatoes, diced chilli (for those who'd like the heat) and half the coriander. Add the juice from half the lime and a pinch of salt and pepper. Mix well
Barramundi time
- Lay the barramundi, skin-side up, onto the lined baking tray. Drizzle with 2 tsp olive oil and season with a pinch of salt and pepper. Roast for 19 mins, until cooked through
Make the dressing & finish the rice
- In the small bowl, combine the honey, remaining lime juice and 2 tsp olive oil. Season with salt and pepper
- Thinly slice the spring onions
- When ready, stir the spring onion, remaining coriander and the lime zest into the cooked rice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice and mango salsa between plates, topped with the barramundi. Spoon over the lime dressing. Garnish with the sliced chilli (for those who'd like the heat)
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