Spiced Barramundi with Tomato-Chilli Pickle

Fish like barramundi respond beautifully to the spiced seasoning and the sweet spicy flavours of the pickle, which takes its inspiration from an Indian kasundi (a mustard pickle typical of Bengali cooking). Look for Humpty Doo barramundi from the Northern Territory or a wild barramundi if you can get your hands on some. Sea mullet is another great option, as is Spanish mackerel, either can be swapped out for the barramundi, they are very compatible with these spicy flavours. Sometimes I serve this with spinach or warragal greens sauteed in butter until softened, for an added textural component.