Wattleseed & Macadamia Crusted Barramundi
Wattleseed & Macadamia Crusted Barramundi

Wattleseed & Macadamia Crusted Barramundi

Today I am joined by Executive Chef Markus Strieby of Teshi’s Restaurant at Mercure Harbourside Cairns.  Markus has shared one of his most popular dishes with Gourmet Getaways readers.  The dish is a Wattleseed and Macadamia Crusted, wild caught Barramundi. The Barramundi is served with a Rosella and Mandarin dressing.

Chef Markus Strieby - Executive Chef Teshi Restaurant

Chef Markus Strieby – Executive Chef Teshi’s Restaurant

Something I particular love about the dish is the use of indigenous flavours such as the rosella, macadamia and  wattleseed. These ingredients have such an identifiable Australian flavour . I am always heartened to see our native foods being utilised in stylish modern dishes.

Wattleseed & Macadamia Crusted Barramundi Recipe

Wattleseed & Macadamia Crusted Barramundi Recipe

As with so many of Markus’s creations the dish takes full advantage of local, fresh ingredients to create a healthy delicious meal.

Wattleseed & Macadamia Crusted Wild Barramundi
Recipe Type: Main, Seafood
Cuisine: Australian
Author: Markus Strieby – Executive Chef – Mercure Harbourside Cairns
Prep time:
Cook time:
Total time:
Serves: 1
Markus Strieby – Executive Chef – Mercure Harbourside Cairns shares his Wattleseed & Macadamia Crusted Wild Barramundi with Gourmet Getaways.
  • 180-200g wild caught skinless barramundi fillet
  • 30g roasted and chopped macadamia nuts
  • 10g bread crumbs
  • 5g wattle seed ground
  • A pinch of sea salt flakes
  • A pinch of fine cracked black pepper
  • 1 egg white
  • 1 tsp extra virgin olive oil
  • 10 fresh seeded rosella flowers
  • 1 mandarin
  • 5g raw sugar
  • 10ml red wine
  • 10ml fish stock
  • 5ml red wine vinegar
Preparing the fish:
  1. Preheat an oven to 180 C.
  2. Mix macadamia nuts, ground waffle seed, bread crumbs, salt and black pepper together in a bowl.
  3. Brush the barramundi fillet with egg white and coat the fish with the nut mix by pressing the nut mix gently a few times until all nuts are firmly covering the fish.
  4. Heat olive oil in a non stick pan on low heat and place the fish with the crusted side first into the pan.
  5. Let the crust brown for 3 minutes, then turn the fish over with a spatula and place the pan in the pre-heated oven for 8-10 minutes.
Preparing the dressing:
  1. During that time juice a mandarin and strain it into a small cooking pot. Add sugar and simmer until slightly caramelised. Then add the vinegar, red wine and fish stock.
  2. Once liquid has reduced to half, add the Rosella Flowers and simmer for two minutes.
  3. Salt and pepper to taste.
  1. Lay a bed of freshly steamed market vegetables like bok choy and green beans on to the plate. Gently place the barramundi crust up on top of the bed of greens, and drizzle with the rosella-mandarin dressing.
  2. To garnish, use fresh herbs, rocket and mandarin slices.

I would like to thank Markus for sharing the recipe for his beautiful dish with readers.

So tell me, what indigenous foods have you tried?  Have you tried any of the more daring bush tukka items, like witchetty grubs? I don’t know how I would manage to eat a grub but take a look at these little berries.

Midyim Berry

Midyim Berry

These are my favourite indigenous berry – the midyim berry.  Due to its delicate nature I can’t imagine them ever being grown commercial. We have a few bushes planted in our garden and the flavour is a cross between a blueberry with a hint of Eucalyptus.

I hope you enjoy this delicious meal Markus has shared.

Check out the Teshi Restaurant Menu

Mercure Harbourside

Mercure Harbourside

Mercure Harbourside Cairns

Teshi’s Restaurant

209 – 217 The Esplanade (entry via Lake street)
Cairns, Queensland 4870

Gourmet Getaways

About Julie


  1. My indigenous food experiences are limited I am afraid – however this stunning recipe has made me very hungry and now I have a craving for fish (what a yummy healthy breakfast it will make as it is only 9.20am)…x

  2. Yummo! What a delicious and tasty looking dish. Adding this bad boy to my menu. 🙂
    I grew up in the country, my bro and I went to an indigenous school, we were the only white kids, it was awesome, we got to try ALL kinds of interesting stuff, even the witchetty grubs (not at all to my liking I should add) I like that from a young age we were taught to use natural ingredients and straight from the land/bush too. Cool post, I haven’t thought about that in forever.

  3. The colours alone make me want to clean the whole plate (if I can!) Chef Markus is the man!

  4. I would love to taste that plate. Looks delicious.

  5. What a truly Australian dish! Our local ingredient called mopani worms is the most daring thing I’ve tried 🙂

  6. I wish I could say I have tried many different types of Aussie ingredients, but wattle seed is one of the few (though I love it :D)
    Your barramundi looks superb!

    Choc Chip Uru

  7. Oh my gosh, that sounds so quintessentially Aussie and delicious. 🙂 So beautiful too!

  8. Fabulous and so beautifully presented.
    Have a wonderful day Julie.
    🙂 Mandy xo

  9. Macadamia-crusted barra is always a treat. And wow those berries sound amazing. Have never seen them before!

  10. Those berries look so interesting!
    Look like they have little eyeballs …

  11. It is lovely to see our native food used. It isn’t used much here from what I can see which is a bit of a shame!

  12. What a beautiful looking dish – the crust sounds great and so Australian 🙂

  13. Gorgeous dish and so many things in it, I have yet to try. I can’t wait to head to the land of OZ to get the full culinary experience. What a fun event for you.

  14. Hi Julie, the crust sounds amazing. Interesting little white berries, can’t imagine what blueberry and eucalyptus taste like together but I bet it’s delicious!

  15. What a gorgeous plate of fish! And I’d definitely say no to the grubs, but would love to sample your berries one day 🙂

  16. I am intrigued by the unknown ingredients and especially by the berry. The flavor is a cross between blueberry and eucalyptus? wow I just can’t imagine how it tastes, it must be such an unusual flavor. Also I need to check out wattleseed and rosella flowers!

  17. I love how there are so many Aussie ingredients in this dish. I do love the taste of wattleseed and rosella. I don’t cook with Aussie ingredients as often as I should however I do believe they are growin in popularity xx

  18. I’ve never heard of midyim berries. Where can I find them? I’m eager to have a taste. 🙂 This barramundi looks pretty as a picture.

  19. Oh, wow! What a gem of a recipe! Absolutely stunning … I can just imagine how fabulously delicious it must be! Definitely pinning!

  20. What a nice plate of fish ! It looks so good ! how do you do to have the chef’s secrets ? 😉 Everybody saids that french cooking is the best in the world but they don’t know Australia !!

  21. Very kind of Chef Markus to share this delectable recipe. I had to look up wattle seed and rosella flowers…And am now intrigued…Guess I’ll have to look for an Australian market in LA! P.s. Don’t know of any indigenous seeds or berry which are particularly Californian or Japanese =)

  22. I’ve never really tried much indigenous-inspired cuisine – I hope I get the opportunity soon though!

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