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Slow-Cooked Barramundi Slice
A slow-cooked Australian barramundi slice with silverbeet and spring onion, finished with macadamia nuts, bush tomato and a vegemite glaze, served over couscous.
Ingredients
Instructions
Season the barramundi and braise it over medium-high heat until well browned, about 10 minutes.
Add the silverbeet and spring onion, cooking until softened, about 3 minutes.
Stir in the macadamia nuts, bush tomato and vegemite glaze for 4 minutes.
Cook the couscous separately and fluff with a fork.
Let the barramundi simmer gently for about 20 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, 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.
