Dukkah crusted barramundi

Serves 4

This is a nut free dukkah.

Ingredients

4 x 150-180g barramundi fillets

1 portion dukkah

1 egg plus 1 tbsp water

Lemon wedges for garnish to squeeze over the fish

ghee/coconut oil for cooking

Method

 

Whisk egg with water and dip the fish in it, shake excess then put in dukkah mix and press in well on both sides of the fish. Put in fridge until needed. In a large pan heat 2 tbsp ghee/coconut oil; then on a low to medium heat cook fish 2-3 minutes each side. Should be golden brown. Do not have it too hot as you will burn the crust and the fish will not be cooked through. The fish should easily flake apart. Serve up with your choice of salad of veg.

Nut free dukkah

Makes nearly 1 ½ cups

If there is a seed you don’t like leave out and replace with one of the other seeds, or a nut. I have made this child friendly and have used a subtle taste of the cumin and coriander, if you like a stronger taste increase to 1 ½ tbsp. of the spices

Use this as a crumb for fish or chicken, a crust, part of your dip/olive oil such as vege sticks dipped in olive oil then dipped into the dukkah. Mix it through mayonnaise or yoghurt for a dip

Ingredients

¼ cup each of sesame, flaxseeds, pumpkin seeds, sunflower seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

½ tsp himilayan rock salt

½  tsp black peppercorns

Method

In a small pan dry toast the spices until fragrant, about 2 minutes stirring to avoid burning. In a spice grinder or small food processor add the spices along with the rock salt and peppercorns and flaxseeds and blitz until reasonably fine. In the same pan, dry toast your sunflower, pumpkin and sesame seeds until toasted and golden, stirring. Add to your spice mix and pulse everything a few times until mostly fine. Put in a container and leave to cool. Then store in a cool dark place.