Macadamia Crusted Barramundi

Macadamia Crusted Barramundi

  • Macadamia Barramundi - Transformation Inc
  • Macadamia Barramundi - Transformation Inc
  • Macadamia Barramundi - Transformation Inc

Macadamia Crusted Barramundi

A great food photo can motivate you to cook something new.

If it’s healthy… easy to follow… makes your mouth water… your legs just seem to wander to the store to buy that fresh missing ingredient… Barramundi.

Have you ever roasted a Barra like this before? Zesty fresh flavours… succulent fish and the perfect amount of macadamia-crunch.

Don’t you just love Autumn comfort food?

Confession – If you love your macadamia nuts (I’m with you). I toasted a little extra and sprinkled it on top.

I’ve got a Bite – Blend some fish. Roll it with the maca mixture. Roll it in shredded coconut. It makes perfect bite-sized pieces for the kids or as an appetizer.  

Barramundi love younger men – What?

Okay, all Barramundi are born male. At 3-4 years old they turn into females.

So, all female Barras only canoodle younger men.

The Recipe – Macadamia Crusted Barramundi


1 fillet of barramundi

1/2 a cup of unsalted macadamia nuts

1 clove of garlic

1 teaspoon of turmeric

1 teaspoon of cumin

1/2 a teaspoon of fennel seeds

1 pinch of pepper

1/2 a juiced lemon

2 stalks of chives or shallots

1 teaspoon of coconut oil



1. Blend macadamia nuts, garlic, turmeric, fennel seeds, cumin, pepper, 1 shallot, and lemon together until the mix is almost crust like.

2. Rub coconut oil on the skin side of barramundi and place in a ceramic dish.

3. Add macadamia crust to barramundi and cover with cooking paper place in the fridge for 10 minutes.

4. Preheat oven to 200 degrees and turn down to 170 when placing the fish in the oven, leave the fish covered for 15 minutes.

5. Take the paper off the fish and place diced shallots on top and bake for 10 minutes or until golden crust and the fish is cooked or white.

6. Serve with a sweet potato mash and baked vegetables or a beautiful salad with a mixture of different vegetables.

Recipe: Victoria Ings       

Photos & Blog: Lystra Bisschop


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