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Author Notes: Using partially frozen fish makes it easier to slice and keeps it cold and fresh while you assemble the dish. If working with fresh fillets, just be sure it’s very cold. It’s essential that you use the sharpest knife possible to slice the fish, otherwise it will be difficult to achieve thin, even slices. Chili oil can be found at Asian markets or in the Asian section of your grocery store. —Coley @ Coley Cooks
- 8 ounces skinless barramundi fillets, partially frozen
- Fresh lime, for squeezing
- Flaky sea salt, for sprinkling
- 2 tablespoons finely diced mango
- 2 tablespoons finely diced kiwi
- 2 tablespoons finely diced jicama
- Cilantro leaves, for garnishing
- Extra virgin olive oil, for drizzling
- Chili oil, for drizzling
- Use a very sharp knife to remove the bloodline from the fish and trim away any uneven edges. Slice the fillet lengthwise into two long pieces by following the natural seam of the fish. Work with one strip at a time and carefully slice very thin, even pieces by angling your knife at a 45-degree angle.
- Lay each piece of fish out on a platter, allowing them to overlap slightly. Squeeze fresh lime juice all over, then sprinkle with sea salt, being sure to season each and every piece. Evenly distribute the mango, kiwi, and jicama over the fish and around the plate. Place several cilantro leaves in a decorative pattern on and around the fish. Sprinkle with a little more sea salt, then drizzle little bits of olive oil and chile oil around the edges. Serve immediately.