bush–spiced barramundi with sweet potato mash and fruit salsa

serves 4

500 g (1 lb 2 oz) orange sweet potato, chopped

5 cm (2 inch) piece fresh ginger, finely grated

50 g (1¾ oz) dukkah (see note)

4 × 165 g (5¾ oz) skinless barramundi fillets or other firm white fish fillets

1 tablespoon olive oil

lime wedges, to serve

FRUIT SALSA

½ small red onion, finely chopped

1 kiwi fruit, finely chopped

1 small mango, finely chopped

¼ small pineapple, cored and finely chopped

2 tablespoons finely chopped coriander (cilantro) leaves

freshly squeezed juice of 1 lime

2 tablespoons olive oil

1 teaspoon Tabasco sauce, or to taste

To make the fruit salsa, put all of the ingredients into a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed.

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper.

Cook the sweet potato in a large saucepan of boiling water for 15 minutes, or until tender. Drain well and mash together with the ginger; season with sea salt and freshly ground black pepper. Set aside and keep warm.

Sprinkle the dukkah over the barramundi fillets. Heat the oil in a large frying pan over medium heat and cook the barramundi for about 5 minutes on each side, or until lightly golden on both sides. Transfer the fish to the prepared tray and bake for 8–10 minutes, or until just cooked through.

Divide the sweet potato mash between serving plates, top with the barramundi fillets and spoon some of the fruit salsa over the top. Serve with lime wedges.

Note: Dukkah is a ground nut, seed and spice mixture that is often used as a condiment and flavouring. The version we use at Gaia includes pecans, wattleseeds, hazelnuts, macadamia nuts, sesame seeds, salt, lemon myrtle and coriander. Dukkah is available from some health food stores and speciality grocery stores.