[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 23/07/2024. See terms.
Photo of Barramundi with red papaya salsa by WW

Barramundi with red papaya salsa

Total Time
30 min
25 min
5 min


Lime juice

cup(s), (80ml)

Fish sauce

1½ tbs

Brown sugar

1 tbs


1 medium, cut into 1cm pieces


1 large, deseeded, cut into 1 cm pieces

Lebanese cucumber

1 medium, cut into 1 cm pieces

Paw paw or papaya

½ medium, deseeded, cut into 1 cm pieces

Fresh basil

½ cup(s), coarsely chopped

Fresh coriander

½ cup(s), coarsely chopped

Vermicelli rice noodles

60 g

Barramundi, raw

800 g, (4x200 g fillets)

Olive oil

1 tbs


  1. Combine juice, fish sauce and sugar in a bowl. Set dressing aside.
  2. Combine mango, tomato, cucumber, papaya, basil and coriander in a bowl. Add half the dressing and toss salsa to combine.
  3. Prepare noodles following packet instructions or until just tender.
  4. Meanwhile, season fish with salt and pepper. Heat oil in a large non-stick frying pan over high heat. Cook fish for 2 minutes each side or until just cooked through. Top fish with salsa and remaining dressing. Serve with noodles.


TIPS: You can use any firm white fish fillets for this recipe. To deseed the tomato, cut it into wedges and use a small spoon to scoop out the pulp and seeds. Add it: 1 long fresh red chilli (finely chopped) in Step 1. Swap it: Fish for skinless lean chicken breast fillets (fat trimmed, halved).