Macadamia Crusted Cod with Coconut Rice & Mango Salsa
2016-10-12 19:15:54
Serves 2
This eastern inspired dish is so good you'll want to eat it everyday of the week. The herby cod is a great source of protein and goes so well with the zingy, fresh mango salsa and slightly sweet coconut rice.
For the macadamia crusted fish
- 2 skinless, boneless fillets of cod (you can use any firm white fish or even tofu)
- 125g unsalted macadamia nuts
- 1 lime (unwaxed) zest and juice
- ¼ tsp. paprika
- handful of fresh parsley, finely chopped
- salt and pepper to taste
For the coconut rice
- 180g basmati rice
- 400ml boiling water
- 50g creamed coconut
For the mango salsa
- ½ small red onion, finely chopped
- 1 ripe mango, chopped
- ½ red or yellow sweet pepper, finely chopped
- Handful of fresh coriander, finely chopped
- salt to taste
For the macadamia crusted fish
- Pre heat your oven to 200°C
- Line a baking tray with some baking parchment.
- Place the macadamia nuts, lime zest and juice, paprika, parsley, salt and pepper into a food processor and blitz until you have a breadcrumb like consistency.
- Tip the mixture onto a large plate.
- Place the fish onto the macadamia nut mixture and using your hands cover the entire fillet, pressing the mixture onto the fish firmly then place them on the lined tray.
- Bake in the oven at 200°C for 15 to 20 minutes.
For the coconut rice
- Place the rice into a sieve and wash until the water runs clear.
- Place the rice into a pan with 400ml of boiling water and place on the hob on a medium heat.
- When the rice comes to the boil turn the heat down, cover with a lid and allow to simmer for about 6 to 8 minutes.
- Once the rice is cooked, drain and place bag into the pan and add the creamed coconut and stir in with a fork. N.B. If the creamed coconut is solid, melt it by standing it in some hot water.
For the mango salsa
- Add the chopped mango, red onion, sweet peppers, coriander to a bowl.
- Mix and season with salt and pepper to taste.
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