Published: May 11, 2019
It’s one of Australia’s favourite fish dishes, made tangy with native muntrie berries and spring onions
The first time I ever ate barramundi was in the Kimberley and it’s still to this day the most magical place I have ever been. The salsa in this recipe goes with any fish, pork and chicken.
Related: Warndu Mai's sandalwood, rose, boab and coconut granola recipe
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