Roasted Barramundi with Mango Salsa & Black Rice Salad

Serving size

1 person 2 people 4 people

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

Typical values	per 100g	per portion
Energy	90Kcal	438Kcal
	375kJ	1832kJ
Fat	1.9g	9.2g
of which saturates	0.5g	2.3g
Carbohydrates	11g	54g
of which sugars	4.4g	21g
Protein	7.4g	36g
Salt	0g	0.03g
Fibre	1.2g	5.9g

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)

Allergens

Contains: Fish

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

Back

High protein 5 plants Low sat fat

Roasted Barramundi with Mango Salsa & Black Rice Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: Asian

Food group: Fish

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

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.

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)