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.
Roasted Barramundi with Mango Salsa & Black Rice Salad
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.
High protein
5 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 438
Protein: 36g
Carbs: 54g
Fat: 9.2g
Ingredients
- 1 midi cucumber
- 1 handful of fresh coriander
- 1 mango
- 2 spring onion
- 1 unwaxed lime
- 110g baby tomatoes
- 15ml hot honey (honey, chilli extract)
- 2 barramundi fillets (Fish)
- 1 chilli
- 100g black rice (Organic Black Rice)
Nutritional Information
Calories: 523
Protein: 36g
Carbs: 53g
Fat: 19g
Roasted Barramundi with Mango Salsa & Black Rice Salad
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 sieve, a peeler, a medium bowl, a small bowl & 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
Meanwhile, make the mango salsa
- 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 rest
- To the medium bowl, add the mango, cucumber, tomatoes, diced chilli (or to taste) 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 oil and season with a pinch of salt and pepper. Roast for 18 mins, until cooked through
Meanwhile, make the dressing & finish the rice
- Combine the honey, remaining lime juice and 2 tsp oil in the small bowl. 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 it)
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.