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Add a photoA super tasty dish I found in my local newspaper and twisted into my own.
Ingredientes
- 1/4 sml red onion, finely diced
- 1 kiwi fruit, finely diced
- 1/4 cup papaya, finely diced
- 1/4 cup pineapple, finely diced
- 1 Tsp coriander, finely chopped
- 1/2 lime, juiced
- 1 Tsp olive oil
- 1/2 tsp Tabasco sauce
- 250g kumara, diced
- Tsp ginger, grated
- 25g dukkah
- 2 skinless barramundi fillets
- 1Tsp olive oil
- lime wedges to serve
Direcciones
- Combine first 8 ingredients in a bowl, cover and refrigerate.
- Preheat oven to 200 degrees celsius and line a baking tray.
- Cook sweet potato in boiling water until tender. Drain well and mash with ginger before seasoning with salt and pepper. Cover and keep warm.
- Sprinkle dukkah over fish and cook for 5 minutes on each side in an oiled pan on a medium heat or until lightly golden on each side. Transfer to prepared tray and bake for 10 minutes or until cooked through.
- Divide sweet potato between two serving plates and top with the barramundi and prepared fruit salsa. Serve with lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 2 servings | |
| Calories 87 | |
| Calories from Fat 44 | 51% |
| Total Fat 4.97g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 209mg | 6% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.56g | 4% |
| Protein 0.96g | 2% |
