MKR Episode 9 Recipe: Baked Fish with Tahini Sauce, Roasted Almonds and Caramelised Onion

Baked Fish with Tahini Sauce, Roasted Almonds and Caramelised Onion

Prep Time: 45 mins.

Cook Time: 1 hr.

Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

Serves 4.

Ingredients

4 x 200g skinless barramundi fillets

1 tbs olive oil

Toasted pine nuts, flaked almonds, thinly sliced red chilli and chopped flat leaf parsley, to garnish

Lemon wedges, to serve

Tahini Sauce

1/2 bunch coriander leaves, chopped

2 garlic cloves, crushed

180ml tahini

80ml lemon juice

¼ tsp chilli flakes (optional)

Rice & Noodles

2 tbs unsalted butter

1 tbs olive oil

360g basmati rice

1 egg noodle nest, crunched into small bits

¾ tsp salt

800ml water

Caramelised Onion

2 tsp olive oil

1 large brown onion, peeled and thinly sliced

1 tsp brown sugar

1 tsp balsamic vinegar

Fattoush Salad

80ml olive oil

1 tbs lemon juice

¼ tsp sumac

2 vine ripened tomatoes, coarsely chopped

1 small red onion, coarsely chopped

1 red capsicum, coarsely chopped

1 Lebanese cucumber, coarsely chopped

1 cup flat-leaf parsley leaves

1 pita bread, toasted, broken into pieces

Method

1. To make the tahini sauce, process the coriander until finely chopped. Add the garlic and tahini and blend to combine. Add lemon juice and chilli flakes (sauce will become thick). With motor operating, drizzle in enough water until sauce thins out to a pourable consistency. Season.

2. To prepare rice and noodles, heat oil and butter in a medium saucepan over medium heat.

3. Add noodles and cook, stirring, until lightly browned. Stir in rice and add the water. Bring to the boil. Reduce heat to low and cook for 13 minutes. Remove from heat and stand, covered for 5 minutes. Fluff with a fork. Season.

4. To prepare caramelised onion, heat oil in a small frying pan over medium heat. Add onion and cook until soft and lightly browned. Add sugar and vinegar. Cook until lightly caramelised.

5. Preheat the oven to 180C.

6. Rub fish all over with olive oil and season. Place in a small baking dish and bake for 10 minutes. Remove from oven and pour over enough of the tahini sauce to cover. Bake for a further 5-8 minutes or until fish is just cooked through.

7. Meanwhile, to make fattoush salad, whisk oil, juice and sumac in a bowl to combine. Season. Add remaining ingredients. Toss to combine.

8. Divide rice among serving plates. Top with caramelised onion. Sprinkle with pine nuts. Top with fish and garnish with almonds, chili and parsley. Serve with salad, lemon wedges and any remaining tahini sauce.

Tips

You can use any type of tahini in your sauce, but our favourite is the Al Kanater brand.