Cajun Barramundi, Sweet Potato Chips & Mango Salsa

This is not your average fish and chips!

Spicy cajun fish, cooked over a screaming high heat, with crispy oven roasted chips and sweet, zesty mango salsa sure make for a winning combination!

This is a fairly quick and easy one, perfect for a midweek meal.

Serves 2

Prep: 10 mins

Cook: 20 mins

Ingredients

2 x fillets barramundi or other firm white fish 1 tsp paprika

1 tsp salt

1 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp white pepper

1 tsp onion powder

1 tsp dried oregano

1/2 tsp cayenne pepper

1 tsp dried thyme

1 large sweet potato, sliced into chips

1 tbsp paprika

1 corn on the cob

1 ripe mango, peeled and diced

1 small lebanese cucumber, diced

1/2 red onion, diced

1 small red chili, deseeded and diced

Handful coriander leaves, roughly chopped

Juice of 1 lime

Method:

1. Heat the oven to 200C. Combine chips, 1 tbsp oil and paprika in a large bowl and toss to combine. Spread the chips on an oven tray in a single layer and cook for 20 minutes or until tender.

2. Heat a bbq or grill pan over very high heat. Add the corn cob and cook, turning frequently, until charred and blackened on all sides (not black all over, just some nice char marks here and there.)

3. Remove the corn to a chopping board and use a sharp knife to remove the kernels from the cob. Place in a large bowl and add the mango, cucumber, onion, chili, coriander and lime juice. Toss together.

4. Combine the Cajun spices and sprinkle evenly over all sides of the barramundi fillets. Add a little oil to the bbq or grill pan and cook the fish for around 6 minutes per side, or until cooked through.

5. Divide barramundi, chips and salsa between plates and serve with an extra squeeze of lime juice.