If you’re after a dish that’s as vibrant in flavor as it is colorful on the plate, this Barramundi with Mango Slaw Recipe is going to become an absolute favorite. The tender, flaky barramundi paired with a creamy yet tangy mango slaw offers a delightful balance of fresh, tropical sweetness and buttery richness. Every bite is like a mini celebration of textures and tastes, making it perfect for a quick weeknight dinner or a casual weekend treat. Trust me, once you try this recipe, you’ll be hooked!
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this Barramundi with Mango Slaw Recipe keeps things refreshingly simple. Each ingredient plays a crucial role—from the luscious buttery bass to the crisp, juicy mango that adds a bright pop of color and flavor, enhancing both the texture and the overall freshness of the dish.
- 12 ounces (2 to 3 fillets) Barramundi: The star of the dish, known for its mild flavor and flaky texture that cooks beautifully.
- 2 tablespoons butter: Adds richness and helps give the fish a golden sear.
- 1 teaspoon sea salt: Enhances the natural flavor of the fish and the slaw alike.
- 1/2 teaspoon ground pepper: Adds subtle warmth to season the fish perfectly.
- 3 1/2 cups cabbage slaw mix: Provides crispness and a variety of textures; feel free to mix shredded green cabbage, red cabbage, and carrots yourself for freshness.
- 1 cup shredded mango: Brings a juicy sweetness that’s the defining note of the slaw.
- 2/3 cup Greek yogurt: Gives the slaw a creamy consistency with a tangy twist that balances the sweetness.
- 1 tablespoon lime juice: Adds a zingy brightness that lifts every component of the slaw.
How to Make Barramundi with Mango Slaw Recipe
Step 1: Prepare the Mango Slaw
Begin by combining the cabbage slaw mix, shredded mango, Greek yogurt, lime juice, sea salt, and ground pepper in a bowl. Stir everything until well incorporated. Letting the slaw sit at room temperature for 15 minutes helps the flavors meld together beautifully, making each bite incredibly flavorful.
Step 2: Heat the Butter
Place a large skillet over medium-high heat and add the butter. Watch for it to melt completely and start to foam gently—this is the perfect moment to get your barramundi ready to hit the pan.
Step 3: Season the Barramundi
Sprinkle the sea salt and ground pepper evenly across both sides of the fillets. This simple seasoning brings out the natural sweetness of the fish without overwhelming it.
Step 4: Cook the Fish
Carefully place the fillets in the hot skillet. Let them sauté undisturbed for about 3 minutes on one side so a beautiful crust forms. Flip gently, and cook for another 1 to 2 minutes until the fish flakes easily with a fork or reaches an internal temperature of 145 degrees Fahrenheit.
Step 5: Serve Together
Plate the warm barramundi fillets alongside a generous scoop of mango slaw. Serve immediately to enjoy the contrast between the warm, tender fish and the cool, creamy slaw.
How to Serve Barramundi with Mango Slaw Recipe
Garnishes
A sprinkle of fresh cilantro or chopped mint adds a burst of herbal freshness that complements the tropical mango flavors beautifully. For an extra pop of color and zest, grate a little lime zest over the fish right before serving.
Side Dishes
This dish pairs wonderfully with simple sides like steamed jasmine rice or quinoa, which soak up any extra juices without overpowering the delicate fish and slaw. A light avocado salad or grilled corn on the cob also adds a nice touch if you want to round out the meal with more seasonal produce.
Creative Ways to Present
Try serving the barramundi on a bed of lettuce leaves or wrapped in large butter lettuce cups, topped with the mango slaw for a fresh, handheld option. You can also build a vibrant bowl by adding sliced avocado, radishes, and a drizzle of chili-lime dressing for a fun, flavorful twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover barramundi and mango slaw in separate airtight containers to maintain their textures. The fish is best eaten within 1 to 2 days, while the slaw can last up to 3 days in the refrigerator if covered well.
Freezing
This Barramundi with Mango Slaw Recipe isn’t ideal for freezing once the slaw is dressed, as the textures can become watery when thawed. If needed, freeze the cooked fish separately in a sealed container or freezer bag for up to 2 months and prepare fresh slaw when ready to serve.
Reheating
To reheat leftover barramundi, gently warm it in a low oven or non-stick skillet to avoid drying it out. Avoid microwaving if possible, as this can make the fish rubbery. Serve immediately with cold, fresh mango slaw to keep the flavors lively and bright.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While barramundi is ideal for its texture and flavor, you can substitute with other firm white fish like snapper, cod, or even mahi-mahi. Just ensure the cooking time adjusts based on thickness.
Is Greek yogurt necessary in the mango slaw?
Greek yogurt adds creaminess and a slight tang that balances the sweetness of the mango. You could substitute with sour cream or a dairy-free yogurt alternative for a similar effect.
How spicy is this dish? Can I add heat?
This Barramundi with Mango Slaw Recipe is mild and refreshing by default. If you like a bit of kick, adding finely chopped chili or a pinch of cayenne to the slaw will add a nice subtle heat without overpowering the flavors.
Can I prepare the slaw ahead of time?
Yes, the slaw can be made a few hours in advance and kept chilled. Just give it a quick stir before serving as the dressing may settle. Avoid making it too far ahead to keep the veggies crisp.
What’s the best way to tell when the fish is cooked?
The fish is done when it flakes easily with a fork and is opaque all the way through. Using a meat thermometer to check for 145 degrees Fahrenheit internally is the safest approach.
Final Thoughts
This Barramundi with Mango Slaw Recipe is a wonderful way to bring a burst of sunshine and fresh flavor to your table with minimal effort. It’s the kind of meal that feels both special and accessible, perfect for sharing with friends or indulging yourself after a busy day. Give it a try—you’ll be delighted at how effortlessly delicious it turns out!
Print
Barramundi with Mango Slaw Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Australian
- Diet: Gluten Free
Description
A fresh and flavorful dish featuring tender pan-seared barramundi fillets served alongside a zesty and creamy mango slaw. This quick and easy recipe combines the mild, buttery flavor of barramundi with a vibrant slaw made from cabbage, ripe mango, and tangy Greek yogurt dressing, perfect for a light and healthy meal.
Ingredients
For the Barramundi
- 12 ounces (2 to 3 fillets) barramundi
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
For the Mango Slaw
- 3 1/2 cups cabbage slaw mix (or 2 cups shredded cabbage, 1 cup shredded red cabbage, and 1/2 cup shredded carrots)
- 1 cup shredded mango (about 1 mango)
- 2/3 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Mango Slaw: Combine the cabbage slaw mix, shredded mango, Greek yogurt, lime juice, sea salt, and ground pepper in a bowl. Stir until all ingredients are fully combined. Allow the slaw to sit at room temperature for 15 minutes to let the flavors meld.
- Heat the Butter: Place a large skillet over medium-high heat and melt the butter completely, ensuring the skillet is hot enough to sear the fish.
- Season the Barramundi: Sprinkle sea salt and ground pepper evenly over both sides of the barramundi fillets to season thoroughly.
- Sauté the Fish: Lay the seasoned barramundi fillets in the hot skillet. Cook for approximately 3 minutes on one side until the underside is golden and the fish easily releases from the pan. Gently flip the fillets and sauté for an additional 1 to 2 minutes until the fish flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
- Serve: Plate the hot barramundi fillets immediately alongside a generous serving of the prepared mango slaw. Enjoy this light, fresh, and flavorful meal.
Notes
- The internal temperature of cooked fish should reach 145°F for safe consumption.
- Use fresh barramundi fillets for the best flavor and texture; frozen can be used but may alter the texture slightly.
- Allowing the slaw to sit for 15 minutes enhances the flavor by allowing the yogurt dressing to meld with the vegetables and mango.
- If fresh mango is not available, frozen or canned mango (thawed and drained) can be substituted.
- Adjust seasoning in the slaw and fish to taste, especially the salt and pepper.
- Serve with lime wedges for additional brightness if desired.
