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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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
More Like This
Coconut-battered fish with kumara wedges and tartare sauce
nzwomansweeklyfood.co.nz
Roasted Barramundi with Lemon, Chilli, and Coconut
womensweeklyfood.com.au
Nutty Barramundi with Coconut Greens - Sunbeam Foods - Australian Dried Fruits
sunbeamfoods.com.au
How to make Barramundi With Coconut Creamed Spinach And Coriander Recipe
slurrp.com
Coconut-Crusted Barramundi | Farmers Market HK
farmersmarket.com.hk
Coconut Curry Encrusted White Sea Bass by Nut Crumbs - FoodSocial
foodsocial.io
Almond Crusted Barramundi Recipe | Samsung Food App
app.samsungfood.com
Barramundi and Macadamia Skewers - Foodland
foodlandsa.com.au