Macadamia Encrusted Barramundi
April 13th 2008 02:08
Barramundi are prized by anglers for their fighting spirit and by gourmands for their soft white flesh. They are hermaphrodites, starting life as males, and becoming female at about two years of age. They can grow up to 45kg.
Barramundi also inhabit fresh and salt water throughout the Indo-Pacific from the China Sea to the Persian Gulf. They are available wild caught or farmed, as fillets or whole plate sized fish from Australia and overseas. I have found that imported varieties can be slightly oily and slightly pungent.
Ingredients
2 Barramundi fillets
100g Plain flour
1 Egg
150g Macadamia nuts
50g Breadcrumbs
50ml Vegetable oil
Salt & Pepper
Method
Roughly chop the macadamias and add a handful of breadcrumbs.
Beat the egg with a dash of water.
Season the flour with salt and pepper.
Coat the fillets in seasoned flour, dip them into the egg wash and then the chopped nut mixture.
Pat the nuts firmly onto both sides of the fish fillets.
Ideally leave them in the nut mixture until ready to cook them.
Fry the fillets gently on both sides until cooked through, ensuring the heat is low enough to brown the nuts without burning them.
Serve hot with side salad or as up-market Aussie fish and chips.
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Comment by GlenB
Raw Fish
The aim of the blog is to highlight the Gold Coast scene in general and the food scene in particular. Arts, sports, science and environment stories are part of the Gold Coast as well as the glitter strip. As a chef secialising in seafood, Rawfish seemed like an appropriate attention grabbing name. Cibbuano might elaborate further.
As for a 45kg barra, I'd like to see that too, but sadly they rarely live undisturbed that long anymore.