Wattleseed & Macadamia Crusted Wild Barramundi

Markus Strieby - Executive Chef - Mercure Harbourside Cairns shares his Wattleseed & Macadamia Crusted Wild Barramundi with Gourmet Getaways.
5 from 1 vote
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Course: Main, Seafood
Cuisine: Australian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 1
Author: Markus Strieby - Executive Chef - Mercure Harbourside Cairns


  • 180-200 g wild caught skinless barramundi fillet
  • 30 g roasted and chopped macadamia nuts
  • 10 g bread crumbs
  • 5 g wattle seed ground
  • A pinch of sea salt flakes
  • A pinch of fine cracked black pepper
  • 1 egg white
  • 1 tsp extra virgin olive oil
  • 10 fresh seeded rosella flowers
  • 1 mandarin
  • 5 g raw sugar
  • 10 ml red wine
  • 10 ml fish stock
  • 5 ml red wine vinegar


Preparing the fish:

  • Preheat an oven to 180 C.
  • Mix macadamia nuts, ground waffle seed, bread crumbs, salt and black pepper together in a bowl.
  • Brush the barramundi fillet with egg white and coat the fish with the nut mix by pressing the nut mix gently a few times until all nuts are firmly covering the fish.
  • Heat olive oil in a non stick pan on low heat and place the fish with the crusted side first into the pan.
  • Let the crust brown for 3 minutes, then turn the fish over with a spatula and place the pan in the pre-heated oven for 8-10 minutes.

Preparing the dressing:

  • During that time juice a mandarin and strain it into a small cooking pot. Add sugar and simmer until slightly caramelised. Then add the vinegar, red wine and fish stock.
  • Once liquid has reduced to half, add the Rosella Flowers and simmer for two minutes.
  • Salt and pepper to taste.


  • Lay a bed of freshly steamed market vegetables like bok choy and green beans on to the plate. Gently place the barramundi crust up on top of the bed of greens, and drizzle with the rosella-mandarin dressing.
  • To garnish, use fresh herbs, rocket and mandarin slices.