Originally of Egyptian origin, Dukkah (which comes from the Arabic "to pound") has become very popular over the past few years enhancing the flavour of many dishes. The exact ingredients vary but most include nuts and seeds.
This fragrant, flavoursome Dukkah is easy to make and is fabulous with fish or chicken, or as a dip with bread and olive oil.
- Prep Time : 25 minutes
- Cook Time : 10 -15 minutes
- Yield : 4
- fresh barramundi (or any other white fish, or salmon) - 4 fillets, skin-on, approx 180g-200g each
- olive oil spray
- lemon or lime wedges - to serve
- ground almonds - 2 cups
- sesame seeds - 1/3 cup
- coriander seeds - 4 tablespoons
- fennel seeds - 2 tablespoons
- ground turmeric - 2 teaspoons
- sumac - 2 teaspoons
- ground ginger - 1 teaspoon
- sea salt flakes - good pinch
- freshly ground black pepper
For the Dukkah:
Place the ground almonds in a medium-large bowl.
Heat a non-stick frying pan over medium-low heat, add the sesame seeds and shake until golden. Remove to a plate to cool. Add the coriander and fennel seeds to the pan and shake for 2 -3 minutes until fragrant. Let cool. Pulse the seeds in a food processor or blender until broken down but still coarse in texture.
Stir the seeds through the almond meal along with the ground turmeric, sumac and ground ginger. Mix well to combine. Season to taste.
Store in an airtight container in the fridge for up to 3 months.
For the Barramundi:
Dry the fish on both sides with paper towels. Spray fleshy side with olive oil spray. Coat fleshy side of the fish with 2 teaspoons of Dukkah and place in a preheated frying pan sprayed with olive oil. Cook 3-4 minutes. Turn fish over and spray the skin with olive oil and sprinkle with 2 teaspoons Dukkah.
Turn heat up slightly and cook fish 4 -5 minutes, pressing down on the fish with a spatula - watch it carefully. You want the skin to be crispy and golden but not burnt. Serve with lemon or lime wedges and crunchy green salad.