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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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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