Tuesday 30 May 2017



1 ea        Barramundi fillet, 160 g

2 pcs      asparagus, cooked

10 g        Crispy beetroot

Pistachio Crust:

50 g       pistachio, chopped

10 g        bread crumbs

1 tsp       mustard

1 tbsp    olive oil

Grilled Vegetable:

30 g       zucchini, diamond cut

30 g       eggplant, cut diamond

30 g       red bell pepper, cut diamond

30 g       green bell pepper, cut diamond

1 tbsp    herb oil


2 tbsp                    butter

1 pc                        small onion, minced

40 g                       mix pepper, diced

2 pcs                      garlic cloves, minced

¼ tsp                     ground cinnamon

1/8 tsp                   ground ginger

1/8 tsp                   turmeric powder

1 cup                      plain couscous

1-1/3 cups             chicken stock

¼ cup                    pistachio nuts, chopped

2 tbsp                    fresh parsley leaves, chopped fine

Salt and ground black pepper

Fruity Curry sauce:

15 ml      oil

1              onion

1              apple, peeled, cut cubes

¼            pineapple, peeled, cut cubes

1 tbsp    curry powder

200 ml  coconut cream


To make couscous:

Heat butter over medium heat in a medium saucepan. Add onion, garlic, cinnamon, ginger and turmeric. 
Cooked for 3 -4 minutes.  
 Add bell pepper mix and couscous, Stir until well coated with spices and butter, 1 to 2 minutes.   
Add chicken broth, bring to a simmer, remove from heat, cover and let stand until couscous has absorbed all water, about 5 minutes.  
 Fluff couscous with a fork, Season to taste with salt and pepper.

To make grilled vegetable: Marinade with herb oil and grilled or char broil them until done, set aside.

To make Fruity curry sauce:

Heat oil in frying pan, cooked onion until translucent, add the fruit and put the curry powder.

Add the coconut cream and chicken stock if the sauce is too thick. 
Let it boil and cooked until fruit are soft. 
Put into blender when done and make a semi thick consistency sauce.

To make Pistachio crust; mix all ingredient and set aside.

To make the Barramundi fish; Marinade the Barramundi with herb oil, salt and pepper and cooked in frying pan for 2 -3 minutes in each side until golden color.

Spread with mustard and top with pistachio crust. 
Baked in the pre heat oven 180 Celsius and cooked for 5-7 minutes or until the fish are done

Arrange the grilled vegetable in the middle of the plate. 
Put the Barramundi on top and arrange couscous on the plate. 
Pour the sauce and garnish with cooked asparagus and crispy beetroot.

No comments:

Post a Comment