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Barramundi with Mango Slaw

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This barramundi recipe with mango slaw is a wonderfully flavorful pescetarian meal. Barramundi is a sustainable, Asian sea bass that has a mild, buttery flavor that pairs extremely well with a crunchy, juicy slaw.

Three plates with a barramundi fillet and slaw.

What is Barramundi?

Barramundi is a white fish commonly found in South Asia and Australian waters. It's used in Australian, Thai, Indian, and Bengali cuisine. It has a buttery, mild flavor and it cooks quickly - making it a great option for a quick dinner.

If you're based in the US, the easiest way to buy Barramundi is frozen from Australia or Vietnam. I like the Australis Barramundi from Whole Foods.

Seafood Watch is a website and app that helps you chose the most sustainable seafood options. At the time of publishing this recipe, barramundi is listed as a sustainable fish.

Ingredients for barramundi and mango slaw recipe.
Graphic showing three pictures of how to make mango slaw for fish.

What You'll Need to Make this Recipe

This recipe doesn't take much to make! You'll only need - barramundi fillets (or other white fish), butter, and salt and pepper to make the fish.

The slaw for the fish requires a slaw mix (or chopped white cabbage, red cabbage, and shredded carrots), Greek yogurt, lime juice, shredded mango, and salt and pepper.

Three barramundi fillets in a frying pan.

How to Make Barramundi

  • Make the slaw - combine the cabbage, carrots, mango, yogurt, lime juice, salt, and pepper. Mix till fully combined. Allow slaw to sit at room temperature for 15 minutes - this will allow the cabbage to soften and the flavors to come together.
  • Cook the fish - Melt the butter, hit the fish with salt and pepper, and sauté for 5 minutes or until the fish reaches 145 degrees F on an instant-read thermometer.
Closeup shot of a barramundi fillet next to mango slaw on a black plate with a fork.

More Fish Recipes You'll Love

If you love fish recipes, try some of our other favorite pescetarian meals!

Tips for Making this Recipe

  • You can use a cabbage slaw base to make this recipe really simple!
  • White fish is done when it reaches an internal temperature of 145 degrees F. You can check this with an instant-read thermometer or just make sure the fish flakes apart.
Yield: 2 to 3 servings

Barramundi with Mango Slaw

Closeup shot of a barramundi fillet next to mango slaw on a black plate with a fork.

This barramundi recipe with mango slaw is a wonderfully flavorful pescetarian meal.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 25 minutes

Ingredients

Fish Ingredients

  • 12 ounces (2 to 3 fillets) Barramundi
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper

Slaw Ingredients

  • 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 pepper

Instructions

  1. Combine all the ingredients for the slaw and stir till fully combined. Let sit at room temperature for 15 minutes.
  2. Heat the butter over medium-high heat in a large skillet.
  3. Sprinkle the salt and pepper across both sides of the fish. Then lay fillets in the skillet when the butter has melted.
  4. Sauté fish for 3 minutes on one side and gently flip. Sauté for an additional one or two minutes until the fish flakes or has reached an internal temperature of 145 degrees F.
  5. Serve the fish immediately with a side of slaw.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 540Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 43mgSodium: 2054mgCarbohydrates: 42gFiber: 6gSugar: 34gProtein: 8g

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