Australian · intermediate
Australian Macadamia Barramundi Chowder
A rich, velvety seafood soup featuring pan-flaked barramundi, sweet corn, and creamy blended macadamia milk.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Blend raw macadamia nuts with warm water in a blender until completely smooth to create macadamia milk.
- 02
Heat olive oil in a deep pot over medium heat, add sliced leek and fine salt, and cook for 5 minutes until soft.
- 03
Add diced potatoes, sweet corn, and halal vegetable stock to the pot and bring to a boil.
- 04
Lower heat to medium-low, cover, and simmer for 12 to 15 minutes until potatoes are tender.
- 05
Gently submerge barramundi pieces into the simmering soup base.
- 06
Simmer uncovered for 4 to 5 minutes until fish turns opaque and flakes easily with a fork.
- 07
Remove pot from heat and stir in the prepared macadamia milk until rich and creamy.
- 08
Ladle into bowls and serve warm.
A LITTLE KITCHEN KNOW-HOW
Nut milk emulsification
Blending whole soaked or raw nuts with liquid to form a smooth cream substitute for soups and sauces.
Notes from the kitchen
- Blending raw macadamia nuts with warm water produces a creamy dairy-free broth base with a delicate nutty aroma.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.