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Ingredients:
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
Couscous:
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
Method:
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.
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