10 min prep time
15 min cook time
Serves 4 people
Thai inspired macadamia crusted fish recipe


  • ½ cup macadamias
  • 1 tbsp macadamia oil
  • ½ 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 or palm sugar
  • 1 tsp fish sauce
  • 1 tbsp extra macadamia oil
  • 4 mackerel fillets, mulloway fillets or other firm white fish fillets


  1. Preheat the oven to 180°C.
  2. Place the macadamias in a food processor and process to a chunky crumb.
  3. Place all remaining ingredients, except the fish, in a bowl. Add the macadamias and stir to combine.
  4. Heat the remaining tablespoon of macadamia oil in a frying pan large enough to fit the fish fillets.
  5. 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.
  6. Pile the macadamia crumb onto each piece, gently pressing down so the crumb appears to sit on top of the fish securely.
  7. 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.
  8. Serve immediately with a Thai inspired salad and rice. Note: 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 a delicious vegetarian alternative, use the same crumb with pre-baked aubergine or sweet potato.


Recipe courtesy of Australian Macadamias: https://www.australian-macadamias.org/consumer/
Nutrients per serve
Energy 1,714kJ
Protein 30.4g
Fat 29g
Saturated fat 10.2g
Carbohydrate 6.4g
Sugars 6.3g
Dietary fibre 3.8g
Sodium 245mg

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