Okkah-crusted Barramundi with Coleslaw
You are probably familiar with dukkah. Here the use of native spices gives it an Australian twist and so it is Okkah-crusted Barramundi with Coleslaw
Preparation 20 minutes
Cooking 40 minutes
230g (1 2/3 cups) unsalted macadamias
2 garlic cloves
1 ½ tablespoons (40g) ground wattle seed
1 teaspoon ground pepperleaf
1 teaspoon hot smoked paprika
1 teaspoon saltbush
1 ¾ tablespoons (35ml) macadamia oil
4 x 180-200g skinless barramundi fillets
1 large carrot
¼ green and/or red cabbage, thinly sliced
1/2 red onion, thinly sliced
¼ cup each of parsley and mint leaves, torn if large
125g bean sprouts
¼ cup (60mls) macadamia or extra virgin olive oil
1 tablespoon cider vinegar
3 teaspoons Dijon mustard
3 teaspoons maple syrup or honey
- Preheat oven to 200°C and line a tray with baking paper.
- For the fish: Put nuts, garlic, spices and oil in a small food processor and whiz into a coarse crumb. Place fish on tray and press nut mixture all over. Cover and refrigerate for 15 minutes or more. Bake for 15-20 minutes, no more, or until the crust is golden and the fish is just opaque.
- For the coleslaw: Use a vegetable peeler to slice the carrot lengthways into ribbons. Combine with remaining ingredients. Shake or whisk dressing ingredients together and toss through coleslaw. Divide fish and coleslaw between 4 plates and serve immediately.
Lyndey’s Note: Buy even thickness barramundi fillets, from further down the fish towards the tail.