Home » Recipes » Thai inspired macadamia crusted fish

Thai inspired macadamia crusted fish

The crust on the fish is an aromatic combination of Thai flavours enhanced by the buttery flavour and unique texture of macadamias. For a delicious vegetarian alternative, use the same crumb with pre-baked aubergine or sweet potato.
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Servings 4 people
Course Main Course
Perfect for Entertaining, Midweek Meal
Skill level Moderate


  • 1/2 cup macadamias
  • 1 tbsp macadamia oil
  • 1/2 cup shredded coconut
  • 1 lime zested and juiced
  • 1 small red chilli finely chopped, or to taste
  • 2 kaffir lime leaves finely sliced
  • 1 tbsp coconut sugar or palm sugar
  • 1 tspn fish sauce
  • 1 tbsp extra macadamia oil
  • 4 mackerel fillets, mulloway fillets or other firm white fish fillets


  • Preheat the oven to 180°C. Place the macadamias in a food processor and process to a chunky crumb. Place all remaining ingredients except the fish in a bowl. Add the macadamias and stir to combine. 
  • Heat the remaining tablespoon of macadamia oil in a frying pan large enough to fit the fish fillets. Add the fish and cook on each side for 2 minutes. Remove the pan from the heat and season the fish with salt and pepper. 
  • Pile the macadamia crumb onto each piece, gently pressing down so the crumb appears to sit on top of the fish securely. Bake for 8 -10 minutes, until the fish is cooked through, and the crumb is golden. Note: if you have very thick pieces of fish, it may be necessary to cook them a little longer in the beginning, for an extra 1-2 minutes each side, otherwise the macadamia crumb may overcook.
  • Serve immediately with a Thai inspired salad and coconut rice.

For a Thai salad

  • A Thai inspired salad could include lettuce, capsicum, julienned ginger, coriander, Thai basil leaves, chilli, julienned carrot and radish. Make a dressing with equal parts lime juice and macadamia oil and a touch of fish sauce and coconut sugar to taste.

For coconut rice

  • Place 1¼ cups of jasmine rice and 2 cups of water in a saucepan with ½ teaspoon of salt. Bring to the boil. As soon as it boils, reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Add 250ml of warmed coconut milk and stir through with a fork. Cover and cook over low heat for a further 15 minutes. Fluff with a fork to serve.


Calories: 988kcalCarbohydrates: 11gProtein: 93gFat: 63gSaturated Fat: 19gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gCholesterol: 212mgSodium: 419mgPotassium: 2006mgFiber: 4gSugar: 5gVitamin A: 395IUVitamin C: 30mgCalcium: 128mgIron: 6mg

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