Lemon myrtle crumbed barramundi - Better Homes & Gardens Australia

Ingredients

• 1 1/2 cups panko breadcrumbs
• Dried lemon myrtle and dried saltbush, to season
• 1/2 cup plain flour
• Bush tomato powder and native ground pepper berry, to season
• 2 eggs, lightly beaten
• 3–4 barramundi fillets (skin on) or similar fish, sliced into 2–3cm pieces
• Olive oil, for shallow frying
• Davidson plum powder, for garnish
• Sea salt and cracked black pepper, to season
• 2 Tbsp olive oil
• 1/4 cup lime juice
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar or to taste
• 1 clove garlic, crushed
• 2 tsp finely grated ginger
• 1–2 bird’s-eye chillies, finely chopped
• 1/2 tsp native ground pepper berry
• 1–2 tsp dried saltbush
• 2–3 finger limes (use ‘pearls’ inside)
• Salt to taste
• 250g cucumber, cut in half lengthways then sliced diagonally
• 3 oranges, cut into segments
• 1/2 red onion, thinly sliced
• Handful torn samphire, sunrise limes, muntries (optional)
• Handful rosella flowers (wild hibiscus flowers), in syrup
• 1/4 cup macadamia nuts, chopped
• Handful fresh saltbush leaves, to serve (optional)