Okkah-crusted Barramundi with Coleslaw

  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Servings: 4
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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.

 

Ingredients

  • 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

Coleslaw

  • 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

Dressing

  • ¼ cup (60mls) macadamia or extra virgin olive oil
  • 1 tablespoon cider vinegar
  • 3 teaspoons Dijon mustard
  • 3 teaspoons maple syrup or honey

Instructions

  1. Preheat oven to 200°C and line a tray with baking paper.
  2. 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.
  3. 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.

Notes

Lyndey’s Note: Buy even thickness barramundi fillets, from further down the fish towards the tail.

Related Recipes with native spices:
Pearl Meat with Native Australian Flavours
Barbecued Beef Sirloin with Native Flavours

 

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