Name: Nut-crusted barramundi with spiced kumara wedges
Cook time: 40 min
Total time: 40 min
Yield: 4
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

Nut-crusted barramundi with spiced kumara wedges

This gluten free nut-crusted fish and sweet potato chips with coconut dressing is the ideal homemade takeaway for a healthy week night dinner.

Serves 4

Cook

40M

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

Method

1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

2.Place brazil nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.

3.Make spiced kumara wedges. Combine kumara, curry paste and sugar; spread on a baking-paper-lined oven tray. Bake for 30 minutes, turning halfway, until tender.

4.Place fillets on oven tray; season. Press nut mixture evenly on each fillet. Bake fish alongside kumara for 10 minutes or until crust is golden brown.

5.Meanwhile, place sugar snap peas in a colander in the sink; pour boiling water over peas. Drain well; refresh under cold running water.

6.Make coconut dressing. Combine ingredients in a small jug.

7.Serve fillets topped with micro herbs and dressing, sugar snap peas and kumara wedges.

Recipe is best made just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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