Nut-crusted barramundi with spiced kumara wedges
Our gluten free nut-crusted fish and sweet potato chips and coconut dressing is the ideal homemade takeaway for the perfect week night dinner.
Ingredients
- ¾ cup (120g) brazil nuts
- ¼ cup (20g) 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)
- Spiced kumara wedges
- 3 small kumara (orange sweet potato) (750g), cut into thin wedges
- 2 teaspoons red curry paste
- 2 teaspoons light brown sugar
- Coconut dressing
- ½ cup (125ml) coconut cream
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 teaspoons light brown sugar (or coconut sugar)
- 1 fresh long red chilli, seeded, chopped finely
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