Barra burgers with cucumber ribbons and mango chutney

Then I saw a photo of one. Built like they mean business, barramundi look like they taste: robust, hardy and not afraid to take on a bit of flavour. Their firm texture makes them ideal for things like burgers or strong, bold pairings – which is why I love them with this spiced mango chutney. In Queensland and the Northern Territory, barramundi season runs from February to October, so keep an eye out at the fish counter during those months for the freshest catch.

Serves 4 | Prep: 30 minutes | Cook: 1 hour

Ingredients:

• 4 × 200 g barramundi fillets (or other firm white fish)
• 30 g plain flour
• 2 eggs, beaten
• 80 g panko breadcrumbs
• 200 ml olive oil, to shallow-fry

Mango chutney

• 2 large ripe mangoes
• 1 tablespoon olive oil
• 1 thumb-sized piece ginger, finely grated
• 1 clove garlic, crushed
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• 2 cardamom pods
• 1 pinch ground cloves
• 165g caster sugar
• 80ml white vinegar

Cucumber ribbons

• 1 cucumber
• 1 tablespoon chopped dill (fresh or dried)
• juice of ½ lemon

To serve

• 4 Everyday Buns (page 199), or store-bought bread rolls
• 2 avocados, sliced
• handful coriander leaves, finely chopped

Method:

First, make the mango chutney so its flavours can develop. Cut the cheeks from the mangoes and scrape the flesh out with a spoon. Cut around the stone to remove any remaining flesh. Roughly chop all the flesh and set aside. Heat a small saucepan over medium heat and add 1 tablespoon of olive oil, along with the ginger and garlic. Fry for 1 minute, then add the spices and cook for another minute or until they become fragrant. Stir in the mango, sugar and vinegar, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes, stirring occasionally to make sure the bottom doesn’t catch. If it starts to dry out, just add a little water. When it’s done, the mango will be soft and you’ll have a thick, glossy sauce. Make sure to remove the cardamom pods before serving.

Now, make the cucumber ribbons. Run a vegetable peeler along the cucumber lengthways to create long thin ribbons. Add to a bowl with the dill and lemon juice, season with salt and pepper, and toss to coat.

Preheat the oven to 200ºC (180ºC fan-forced). To prepare the fish, remove the skin from the fillets. Place the flour, eggs and breadcrumbs into separate shallow bowls. Season the flour with a good pinch of salt and pepper. Coat each piece of fish with flour and shake off the excess, then dip into the egg, then the breadcrumbs, and set aside on a plate.

To cook the fish, heat a large heavy-based frying pan over high heat. Add the oil and allow it to heat for about 1 minute, then add the fish. Cook the fish for 4–5 minutes on each side, then transfer to a baking tray and bake in the oven for a further 10–15 minutes or until the fish is cooked (opaque and piping hot in the centre).

Lastly, it’s time to layer up your burgers. Cut open the buns, add a handful of cucumber ribbons and lay the fish on top. Add some avocado slices, dollop with a generous serving of mango chutney, and sprinkle with coriander. Place the bun lid on top and dig in.