To make the dukka we toast hazelnuts, almonds, cashews, sesame seeds and Middle Eastern spices. We coat the barra strips in egg, then the dukka blend, vaccum seal and freeze - ready for you to pan fry until the crust is crisp and golden, protecting the delicate, flaky fish.
Serve with lemon or lime cheeks, green tahini or harissa and the warm roast carrot, quinoa and haloumi salad - or a simple salad of cucumber, tomato and mint.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this product is raw and should be fully cooked before consumption. While every effort has been made to ensure that the barramundi stips are bone and scale-free, please be aware that some may remain.
Defrost fully, then heat some mildly flavoured oil in a non-stick frying pan and shallow fry for 4 (from defrosted) to 5 minutes a side (from frozen), or until golden. Alternatively, spritz with olive oil spray and cook in a preheated 200C oven for 15 minutes.