Seared Barramundi Fillets with a Macadamia and Bunya Bunya Nut Crust on Quandong Purée

Name: Seared Barramundi Fillets with a Macadamia and Bunya Bunya Nut Crust on Quandong Purée
Cuisine: Australian
Ingredients: 1½ cups of dried, pitted quandongs; 1½ cups of dried, pitted quandongs; 1½ cups of water; ½ cup of sugar; the juice of 1 lemon; 4 7-ounce (approximately) barramundi fillets, skinned; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 egg white, beaten; 6 bunya nut kernels, boiled for 30 minutes, shelled and finely chopped; ⅓ cup of macadamia nuts, crushed; 3 cloves of garlic, smashed, peeled and minced; ½ cup (1 stick) of unsalted butter, softened; 3 tablespoons of olive oil; 4 sprigs of basil to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Most Australian bush ingredients are unique to the continent of “Oz” and, although we can cook their recipes with substitutions, they do lose that Aussie charm. Fortunately, many Australian foods may now be ordered by mail.

The barramundi lurks only in the waters of Northern Australia and Papua New Guinea, but grouper and snapper can take its place. (For more information, please see table, “A Selection of Popular Bony

Ingredients

Oceania
Australia
Queensland
Fish course
Pescatarian
Gluten-free

Ingredients

Method