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.
| INDIVIDUAL | SMALL | |
| ENERGY | 2116.9kj | 4233.8kj |
| PROTEIN | 47g | 94.1g |
| FAT TOTAL | 31.4g | 62.9g |
| - SATURATED | 4g | 8g |
| CARBS | 5.5g | 11.1g |
| - SUGARS | 2.1g | 4.3g |
| SODIUM | 724.1mg | 1448.2mg |
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.
