Editorial sample recipeAustralianbeginnerHalalGluten-FreeDairy-Free

Australian Bush Tomato Pan-Seared Barramundi With Macadamia Salsa

Name: Australian Bush Tomato Pan-Seared Barramundi With Macadamia Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 piece barramundi fillets, skin-on, 150g each; 1.5 tbsp ground bush tomato powder; 0.5 cup raw macadamia nuts, roughly chopped; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 2 tbsp fresh flat-leaf parsley, finely chopped; 0.5 tsp sea salt; 0.25 tsp black pepper

Crispy-skinned barramundi fillets crusted with earthy bush tomato powder, topped with a crunchy macadamia and herb salsa.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Crispy Skin Pan-Searing

Cooking fish skin-side down under gentle initial pressure to produce extra crispy skin.

Instructions

Step 1: Pat barramundi fillets dry with paper towels and season flesh side with ground bush tomato powder, sea salt, and black pepper.
Step 2: Combine chopped macadamia nuts, fresh parsley, lemon juice, 1 tablespoon olive oil, and a pinch of salt in a small bowl to make the salsa.

Step 3: Heat remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat.

Step 4: Place barramundi fillets skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even skin contact.

Step 5: Cook skin-side down for 4 minutes until crisp, then flip and cook for an additional 2 to 3 minutes until opaque throughout.

Step 6: Serve fish skin-side up with spoonfuls of macadamia salsa scattered over top.

Cooking tips

Drying the fish skin thoroughly before cooking ensures maximum crispiness.
Barramundi cooks quickly; keep an eye on thickness to avoid overcooking.
Original home-cooking adaptation inspired by Australian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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