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Nutty Barramundi with Coconut Greens

Preparation 20 Minutes

Cook 20 Minutes

Serves 4

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Method
Ingredients

Method

Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
Place fillets on an oven tray; season with salt and pepper.
Press nut mixture evenly on each fillet.
Bake fish for 10 minutes or until the crust is golden brown.
Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
Combine all coconut ingredients in a small jar. Shake.
Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Ingredients

1/2 cup (50g) Sunbeam macadamia nuts

1/2 cup (40g) Sunbeam natural flaked almonds

2 teaspoons finely grated fresh ginger

2 teaspoons finely grated lime rind

4 x 180g skinless barramundi fillets

100 grams sugar snap peas, trimmed

micro herbs, to serve (optional)

Greens

1 cup sugar snap peas

1 cup green beans

Coconut dressing:

½ cup (125ml) coconut cream

2 tablespoons lime juice

1 tablespoon fish sauce

2 teaspoons coconut sugar (or light brown sugar)

Pinch of salt

1 fresh long red chilli, seeded, chopped finely

Recipe Collection

Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Christmas Nougat

Preheat oven to 180°C.

Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.

Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.

Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.

Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.

Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

Turn nougat onto a chopping board and cut into 3cm squares to serve.

Toasted Almond & Blueberry Salad

Toast almonds in a pan on medium heat then set aside.
Wash berries and slice strawberries into halves.
Crumble blue cheese and combine salad ingredients together.
Combine dressing ingredients and blend until smooth, pour over salad when serving.

Mini Choc Raisin & Hazelnut Puddings

Preheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side.
Cream butter and brown sugar, until light and fluffy.
Beat in eggs one at a time beating well after each addition.
Sift flours, mixed spice and cinnamon.
Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.
Divide evenly between prepared pudding basins.

Steaming Instructions
Place basins into a baking dish, and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes.

Microwave Instructions
Cook in microwave on defrost setting (300W) for 15 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out. Repeat with remaining mixture. (Note: Do not use foil in microwave).