Crispy-skinned barramundi with green mango som tam salad

Instructions

1. Heat a generous drizzle of vegetable oil in a large frying pan over high heat. Season the barramundi fillets generously with salt on both sides, then press a single makrut lime leaf firmly into the centre of the skin of the fish fillet. Place the fillets into the hot pan, skin-side down and use a spatula to press the fillet into the pan, to secure the lime leaf to the skin. Cook for 8-10 minutes, skin-side down, until browned and crisp, then flip gently, ensuring the lime leaf stays in position. Cook for a further 5-7 minutes, or until the fish is cooked through. Remove to a plate, skin-side up and allow to rest.
   
2. To make the dressing, use an extra-large mortar and pestle to pound the garlic and chilli to a thick paste, then add the palm sugar and pound to a thick paste. Stir through the fish sauce and lime juice, until the palm sugar dissolves. Add the cherry tomatoes, carrot and green beans for the salad to the mortar and pestle and lightly crush with the pestle. Add the shredded green mango and toss to combine with the dressing.
   
3. Serve the crispy-skinned barramundi fillets with the green mango som tam salad, steamed rice and Tommy’s Margarita to drink.

• To make the Tommy’s Margarita recipe (serves 2), rub the rim of 2 x rock glasses with a lime wedge, dip the rim in chilli salt to coat, and set aside. Add 150 ml of good-quality blanco tequila, 90ml lime juice, and 45ml agave nectar to a shaker with ice. Shake until well-chilled. Strain over fresh ice into the prepared glass.