BY HOLLY RICHARDSON
Sweet and Sour Dressing
Separate and wash the lettuce leaves and set aside to dry. In a large bowl, place the mango, cucumber, chilli, mint and bean sprouts and gently toss to combine.
Preheat your BBQ or grill pan to medium/high. Brush each barramundi fillet with vegetable oil then season well with salt and pepper. BBQ the barramundi for 3 minutes on each side or until just cooked through.
While the fish is cooking, make the sweet and sour dressing per the recipe below and pour over the mango salad. Gently stir to ensure all ingredients are coated.
Spoon the mango salad evenly into the lettuce cups. Flake the barramundi fillets (still warm) into large pieces and divide between each cup. Sprinkle with sesame seeds and coconut and serve immediately.
Whisk fish sauce and honey in a bowl then slowly add lime juice. Season with cracked black pepper.
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