Mandarin Salsa

Mandarin salsa goes perfect try with crispy skinned barramundi or other type of fish.


Mandarin Salsa Ingredients:

  • 1x Carrot, cut into long thin matchsticks
  • 1/2x Stalk Celery, trimmed, cut into long thin matchsticks
  • Chives, finely chopped
  • 2 x 150g Barramundi Fillets, skin on
  • 2x Mandarins, segmented
  • 1/2x Cup of Pomegranate Seeds
  • 1x Lemon, cut into wedges

Sweet Ginger Dressing Ingredients:

  • 1 & 1/2x Tablespoons Vegetable Oil
  • 1 & 1/2 Tablespoons Rice Wine Vinegar
  • 1x Tablespoon Honey
  • 1x Tablespoon Grated Fresh Ginger
  • 1x Teaspoon Black Sesame Seeds


  1. Place carrot, celery and chives in a medium bowl of iced water.
  2. Refrigerate for 1 hour or until vegetables strips have curled.
  3. Drain water and pat dry with paper towel.
  4. Whilst vegetables are refrigerating make sweet ginger dressing by combing ingredients in a screw-top jar.
  5. Then shake well.
  6. For fish; heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.
  7. To make salsa, combine the carrot, celery, chives, mandarin, pomegranate seeds and dressing in a large bowl and mix.
  8. Serve salsa with fish and lemon wedges.
  9. Enjoy.

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