Macadamia-Crusted Barramundi with Kakadu Plum Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi coated in crunchy macadamia nuts paired with a tangy Kakadu plum salsa bursting with native Australian flavors. This australian-inspired seafood ready in about 27 minutes blends fillets (6 oz each) barramundi fillets, finely chopped macadamia nuts, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Australian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Set up three shallow dishes: 1/2 cup all-purpose flour in the first, 1 beaten egg in the second, and 1 cup finely chopped macadamia nuts in the third. Season the flour with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Pat dry 4 barramundi fillets and dredge each fillet first in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally press into the chopped macadamia nuts to coat evenly.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the coated fillets and cook for 4-5 minutes per side until the macadamia crust is golden brown and the fish flakes easily with a fork.
  4. Step 4: Meanwhile, in a small bowl, combine 1/3 cup Kakadu plum chutney, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro leaves, 1 tbsp lime juice, and 1/2 tsp salt. Stir gently to combine for a bright, tangy salsa.
  5. Step 5: Serve the macadamia-crusted barramundi fillets topped with the Kakadu plum salsa immediately.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Barramundi with Kakadu Plum Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Barramundi with Kakadu Plum Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Barramundi with Kakadu Plum Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia-Crusted Barramundi with Kakadu Plum Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia-Crusted Barramundi with Kakadu Plum Salsa?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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