Recipe: Cone Bay barramundi with mango & kiwi salsa and breole tutter

Shoal Bay Barramundi

Want a getaway, but don’t have the time? Sorted.

Shoal Bay Country Club is bringing the goods from its far away lands to us with the chef sharing has shared his secrets on how to bring a Shoal Bay beachside evening, to your very own dining room.

Preparation time: 20 minutes

Cooking time: 20 minutes


1 (220gm) boneless barramundi fillets with skin on, skin scored

200gm baby chat potato (steamed)

2/3 cup extra virgin olive oil

Baby coriander for garnish

Salt & pepper


Creole seasoning:

2 garlic cloves, thinly sliced

1 tsp creole seasoning

2/3 cup clarified butter


Kiwi-mango salsa:

2 firm (not too hard) peeled & cubed kiwis

½ cup diced ripe mango

2 tbs fresh lime juice

½ tsp chopped coriander

½ tsp deseeded & diced long red chilli

¼ tsp salt

1 tbs olive oil



Step 1: preheat oven 200c fan forced. Line a small baking tray with baking paper. Place steamed potato on prepared tray. Drizzle with 1 tsp oil. Season with salt & pepper. Toss to coat and bake for 3 mins.

Step 2: meanwhile, heat a large non-stick frying pan over medium high heat. Add fish, skin side down. Cook for 2 mins until skin is very crispy around edges and centre is just starting to crisp. Place fish skin side up on top of the potatoes on tray. Bake for 4 mins or until fish is just cooked through and potatoes are roasted.

Step 3: heat clarifies butter in a small sauce pan over medium heat. Add garlic & creole seasoning. Cook, stirring for few minutes until fragrant (not brown). Remove pan from the heat & strain.

Step 4: combine cubed kiwis & ½ cup diced mango in a bowl. Stir in lime juice, chilli, coriander & salt.  Taste for seasoning. Add more chilli & salt if desired.

Step 5: place roasted chat potatoes on centre of the plate. Put barramundi on top. Put few tablespoons of salsa on top of the fish and drizzle with warm garlic & creole butter. Garnish with a handful of baby coriander.