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Smoky Barramundi Pie with Jasmine Rice
A smoky Australian-style barramundi pie with beetroot, zucchini and silverbeet, finished with bush tomato, macadamia nuts and golden syrup, served over jasmine rice.
Ingredients
Instructions
Season the barramundi and braise it over medium-high heat until well browned, about 7 minutes.
Add the beetroot, zucchini and silverbeet, cooking until softened, about 3 minutes.
Stir in the bush tomato, macadamia nuts and golden syrup for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the barramundi simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
