It’s one of Australia’s favourite fish dishes, made tangy with native muntrie berries and spring onions.
The first time I ever ate barramundi was in the Kimberley and it’s still to this day the most magical place I have ever been. The salsa in this recipe goes with any fish, pork and chicken.
This is an edited extract from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard (Hachette Australia, $45). Next week, wallaby shanks
Chia Crusted Barramundi