Coconut-Crusted Barramundi with Spiced Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky barramundi coated in a crispy coconut crust, topped with a sweet-spicy mango salsa and served with jasmine rice. This australian-inspired quick meals ready in about 33 minutes blends (about 6 fillets) barramundi fillets, shredded coconut, flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a bowl, mix coconut, flour, cornstarch, and lime juice to form a crumbly mixture.
  2. Step 2: Pat barramundi fillets dry. Press coconut mixture onto both sides of fillets. Place on a baking sheet and bake for 15-18 minutes until golden and flaky.
  3. Step 3: For salsa, combine mango, red onion, jalapeño, and honey in a bowl. Toss with 1 tbsp lime juice. Serve fish with salsa and jasmine rice.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Crusted Barramundi with Spiced Mango Salsa take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut-Crusted Barramundi with Spiced Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Coconut-Crusted Barramundi with Spiced Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Crusted Barramundi with Spiced Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Crusted Barramundi with Spiced Mango Salsa?

Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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