30g (1 2/3 cups) unsalted macadamias
2 garlic cloves
1 ½ tablespoons (40g) ground wattle seed
1 teaspoon ground pepperleaf
1 teaspoon hot smoked paprika
Sea salt and freshly ground black pepper
1 ¾ tablespoons (35ml) macadamia oil
4 x 180-200g skinless barramundi fillets
1 large carrot
¼ green and/or red cabbage, thinly sliced
½ red onion, thinly sliced
¼ cup each of parsley and mint leaves, torn if large
125g bean sprouts
¼ cup (60ml) macadamia or extra virgin olive oil
1 tablespoon cider vinegar
3 teaspoons Dijon mustard
3 teaspoons maple syrup or honey
Sweet potato chips
1 kilo (2 or 3) sweet potatoes, peeled, cut into thin chips
1 tablespoon cornflour
2 teaspoons ground saltbush
2 tablespoons (40ml) macadamia or extra virgin olive oil
1. Preheat oven to 200°C and line 3 trays with baking paper.
2. For the chips: toss the sweet potato with the cornflour, saltbush and season to taste; divide between two trays. Drizzle with oil and toss to coat. Ensure they are in a single layer. Bake for 20 minutes then turn chips and rotate trays in oven. Bake for 10 to 18 more minutes, or until the fries are crisp.
3. For the fish: Place nuts, garlic, spices, salt, pepper and oil in a small food processor and whiz into a coarse crumb. Place fish on remaining tray and press nut mixture all over. Cover and refrigerate for 15 minutes or more. Put in the oven when you turn the chips. Bake for 15-20 minutes until the crust is golden and the fish is opaque.
4. For the coleslaw: Use a vegetable peeler to slice the carrot lengthways into ribbons. Combine with remaining ingredients. Shake or whisk dressing ingredients together and toss through coleslaw. Divide fish, fries and coleslaw between 4 plates and serve.
Lyndey’s note: Buy even thickness barramundi fillets, from further down the fish towards the tail.
Wine match: Fiano, Arneis or Vermentino
Photography: John Paul Urizar, Styling: Michaela Le Compte, Food prep: Sarah-Jane Hallett