A friend who lives in Mumbai came to lunch today. She kept saying how nice it was to breathe fresh air and not have people pooing in the streets. She brought gorgeous inlaid timber pencil containers for the Sprogs. Heaven knows how she got them through customs. I served Chermoula Barramundi for lunch, with mini Magnums for dessert. Both went down a treat. Here’s the recipe:
CHERMOULA BARRAMUNDI
Ingredients: 2 tablespoons Herbie’s Chermoula spice mix (cumin, paprika, onion, turmeric, cayenne, garlic, parsley, salt, pepper, coriander leaf), 2 tablespoons plain flour; 4 barramundi fillets; bag of rocket; tub of Geoff Jansz Marinated Haloumi; 2 tablespoons pine nuts; diced cucumber; olive oil; lemon juice; pomegranate seeds; hummus.
Method: Toast pine nuts in a pan, remove. Mix Chermoula spice mix with flour, dust fish fillets with mixture. Heat 1 tablespoon of olive oil in a pan and fry fish fillets, around 2 minutes per side. Heat grill, grill haloumi until golden. Chop each piece into three. Toss rocket, pomegranate seeds, cucumber and pine nuts in a bowl, sprinkle with haloumi pieces. Drizzle salad with olive oil and lemon juice. Serve fish with salad and dollops of hummus. Mmmmmmm. Very, very, very yummy.
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