Coconut-Crusted Barramundi with Spiced Mango Salsa

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky barramundi coated in a crispy coconut crust, topped with a sweet-spicy mango salsa and served with jasmine rice. This Australian-inspired quick recipe, ready in about 33 minutes, pairs barramundi fillets, shredded coconut, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

1.5 lbs (about 6 fillets) barramundi fillets
1/2 cup shredded coconut
2 tbsp flour
1 tbsp cornstarch
2 tbsp lime juice
1 ripe (diced) mango
1/4 cup (finely chopped) red onion
1 (seeded and diced) jalapeño
1 tbsp honey
1 cup (cooked) jasmine rice

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Rachael Ray Cucina Bakeware Set Includes Nonstick Bread Baking Cookie Sheet and Cake Pans, 5 Piece, Latte Brown with Agave Blue Grips
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Instructions

Step 1: Preheat oven to 375°F (190°C). In a bowl, mix coconut, flour, cornstarch, and lime juice to form a crumbly mixture.
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.
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.