I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
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Units: US | Metric
- 1 cup all-purpose flour
- salt and pepper
- 1 egg
- 1 cup macadamia nuts, ground to breadcrumb consitency
- 2 teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
- 800 g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
- oil (for frying)
- 1Season flour with salt and pepper and spread on a plate.
- 2Lightly beat egg in seperate bowl.
- 3Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
- 4Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
- 5Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
- 6(A high heat will burn the nuts).
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Nutritional Facts for Barramundi with Macadamia and Lemon Myrtle Crust
Serving Size: 1 (77 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 372.6
- Calories from Fat 242
- Total Fat 26.9 g
- Saturated Fat 4.4 g
- Cholesterol 52.8 mg
- Sodium 19.8 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 3.7 g
- Sugars 1.7 g
- Protein 7.4 g
The following items or measurements are not included:
ground lemon myrtle