Crunchy and sweet, the tropical flavours will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
500g Barramundi fillets
1 cup macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 teaspoon cayenne pepper
1 egg
2 tablespoons unsweetened coconut milk
2 tablespoons olive oil
1 lime
Salt and pepper, to taste
For the Slaw
2 cups green cabbage, shredded
1 carrot, grated or cut into fine matchsticks
1 cup canned or fresh pineapple, drained and diced
¼ cup spring onions, diced
1 handful chopped coriander, stems removed
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
How do I make it?
Combine cabbage, carrot, pineapple, spring onion, coriander, rice wine vinegar, sesame oil, and soy sauce in a large bowl and set aside. Let flavours combine for about 20 minutes.
Preheat the oven to 200C. Use paper towel to pat each barramundi fillet very dry.
In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Season both sides of the barramundi fillets with salt and pepper.
Fill the bottom of an ovenproof frying pan with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot pan and cook 3 minutes on each side.
Squeeze lime over the fillets and place cast frying pan in the oven and bake for another 10 minutes or until firm.
Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!
Recipe and image from Fresh Mommy Blog.
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