- 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
- 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 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