Macadamia Crusted Cod with Coconut Rice & Mango Salsa
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.
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For the macadamia crusted fish
  1. 2 skinless, boneless fillets of cod (you can use any firm white fish or even tofu)
  2. 125g unsalted macadamia nuts
  3. 1 lime (unwaxed) zest and juice
  4. ¼ tsp. paprika
  5. handful of fresh parsley, finely chopped
  6. salt and pepper to taste
For the coconut rice
  1. 180g basmati rice
  2. 400ml boiling water
  3. 50g creamed coconut
For the mango salsa
  1. ½ small red onion, finely chopped
  2. 1 ripe mango, chopped
  3. ½ red or yellow sweet pepper, finely chopped
  4. Handful of fresh coriander, finely chopped
  5. salt to taste
For the macadamia crusted fish
  1. Pre heat your oven to 200°C
  2. Line a baking tray with some baking parchment.
  3. 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.
  4. Tip the mixture onto a large plate.
  5. 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.
  6. Bake in the oven at 200°C for 15 to 20 minutes.
For the coconut rice
  1. Place the rice into a sieve and wash until the water runs clear.
  2. Place the rice into a pan with 400ml of boiling water and place on the hob on a medium heat.
  3. 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.
  4. 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
  1. Add the chopped mango, red onion, sweet peppers, coriander to a bowl.
  2. Mix and season with salt and pepper to taste.
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