½ cup finely chopped shallot
3 tablespoons vegetable oil
1 fresh chille, minced, including seeds
2 large, firm-ripe mangoes, peeled, pitted, and
cut into 2-cm (¾-inch) pieces (3½ cups)
1½ tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam
1 tablespoon sugar
¼ teaspoon salt
2 tablespoons fresh lime juice
4 x 180 g (6-oz) pieces barramundi fillet
(2.5-3 cm thick), with skin on
Accompaniment: lime wedges
Active time: 40 min
Start to finish: 40 min Serves 4
Cook shallot in 2 tablespoons oil in a medium-sized, nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
Add chille and cook, stirring, until softened, about 1 minute. Add mangoes, fish sauce, sugar and salt. Cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
Remove from heat and stir in lime juice. Transfer relish to a bowl.
Pat fish dry and season with salt and pepper.
Heat remaining tablespoon of oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through.
Serve fish topped with relish
Note: This tangy relish also goes well with chicken or pork.
