Ingredients Checklist
FISH
- 1kg barramundi, cut into large cubes
- Sea salt flakes and ground white pepper to taste
- ½ cup gluten free flour
- 1 egg, lightly beaten
- 1 cup roughly chopped macadamia nuts
- 1 tsp sumac
SAUCE
- ½ cup coconut yoghurt
- 1 tbsp chopped chervil or parsley
- 1 tsp capers, chopped
- Squeeze of lemon juice
- Sea salt to season
Instructions
- Soak 12 bamboo skewers in water.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Season barramundi cubes with salt and pepper, thread 3 - 4 cubes onto prepared skewers.
- Lightly coat the barramundi with flour, then dip in beaten egg and coat with chopped macadamias, sprinkle the top with sumac.
- Place onto prepared baking tray, give skewers alight spray of olive oil. Bake in oven until golden brown, approximately 12 minutes.
- Meanwhile, for the sauce, stir all ingredients together.
- Place a dollop on each plate, set the fillets on top and garnish with chervil.
- Serve remaining sauce on the side.
