Home / Recipes / Nutty Barramundi with Coconut Greens

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

Pumpkin Feta Scones

Pre-heat oven to 220°C (200°C fan-forced).

Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.

Sultana & Orange Friands

In a small saucepan heat the sultanas in orange juice, when the juice starts to bubble turn heat off and set aside to infuse.

Preheat oven to 180°C & Lightly grease a friand tin

Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, orange rind, sifted icing sugar and flour; stir until combined.

Drain any excess liquid from sultanas and add to the mix & combine.

Pour mixture into pan; Bake friands 20 minutes; or until a skewer inserted into the centre comes out clean.

Stand friands 10 minutes before turning onto a wire rack to cool.

For the icing | In a bowl using an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy. Use a piping bag to swirl icing across cooled friands, sprinkle with diced pistachios.

Dust the friands with sifted extra icing sugar & optional rose petals before serving.

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
Add coconut meal and chia seeds, and stir with a wooden spoon.
Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.