Name: Barramundi with Mango Slaw
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 12 ounces (2 to 3 fillets) Barramundi; 2 tablespoons butter; 1 teaspoon sea salt; 1/2 teaspoon ground pepper; 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

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This easy sauteéd 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

Barramundi fillets - you can use fresh or frozen barramundi or any other white fish of your choice
Butter to cook the fish
Salt and Pepper to season
For the slaw - chopped white cabbage, red cabbage, shredded carrots, Greek yogurt, lime juice, shredded mango, and salt and pepper.

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.

Graphic showing three pictures of how to make mango slaw for fish.

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.

Three barramundi fillets in a frying pan.

More Fish Recipes You'll Love

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

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

Tips for Making this Recipe

You can use a bagged 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

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
½ teaspoon ground pepper

Slaw Ingredients

3 ½ cups cabbage slaw mix (or 2 cups shredded cabbage, 1 cup shredded red cabbage, and ½ cup shredded carrots)
1 cup shredded mango (about 1 mango)
⅔ cup Greek yogurt
1 tablespoon lime juice
1 teaspoon sea salt
½ teaspoon ground pepper

Instructions

Combine all the ingredients for the slaw and stir till fully combined. Let sit at room temperature for 15 minutes.
Heat the butter over medium-high heat in a large skillet.
Sprinkle the salt and pepper across both sides of the fish. Then lay fillets in the skillet when the butter has melted.
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.
Serve the fish immediately with a side of slaw.

Nutrition Information:

Yield:

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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