Name: Lemon myrtle crumbed barramundi
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4

Clarissa’s sharing a simple recipe using some local native ingredients, like salt bush and lemon myrtle, so you can try a taste of the Red Centre at home. This cultural journey will truly take your breath away.

Ingredients

1  1/2 cups panko breadcrumbs

Dried lemon myrtle and dried saltbush, to season

1/2 cup plain flour

Bush tomato powder and native ground pepper berry, to season

2 eggs, lightly beaten

3–4 barramundi fillets (skin on) or similar fish, sliced into 2–3cm pieces

Olive oil, for shallow frying

Davidson plum powder, for garnish

Sea salt and cracked black pepper, to season

Dressing

2 Tbsp olive oil

1/4 cup lime juice

2 Tbsp fish sauce

2 Tbsp soy sauce

1 Tbsp brown sugar or to taste

1 clove garlic, crushed

2 tsp finely grated ginger

1–2 bird’s-eye chillies, finely chopped

1/2 tsp native ground pepper berry

1–2 tsp dried saltbush

2–3 finger limes (use ‘pearls’ inside)

Salt to taste

Bush salad

250g cucumber, cut in half lengthways then sliced diagonally

3 oranges, cut into segments

1/2 red onion, thinly sliced

Handful torn samphire, sunrise limes, muntries (optional)

Handful rosella flowers (wild hibiscus flowers), in syrup

1/4 cup macadamia nuts, chopped

Handful fresh saltbush leaves, to serve (optional)

Method

Step 1

Combine breadcrumbs, lemon myrtle and dried saltbush in a large bowl. Place flour, bush tomato powder and native ground pepper berry in a separate bowl. Whisk eggs in a bowl.

Step 2

Coat fish lightly in flour mixture. Dip into egg and press into crumb mixture. Shallow fry for 3–4 minutes on each side, or until golden and cooked. Drain on paper towel. Sprinkle with plum powder.

Step 3

To make dressing, whisk ingredients in a bowl. Season with salt.

Step 4

Place cucumber, orange, onion and native ingredients in a large bowl. Pour over dressing and scatter with nuts. Toss in fresh saltbush, if using.

Step 5

Serve fish with salad.

crumbed barramundi on blue plate with bush salad surrounding it

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

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