Crunchy Cashew Fish
Quick, comforting, and bursting with flavour, this recipe works great with any white fish and makes a fail-safe dinner for the whole family.
Servings: 4 Serves
Calories: 350kcal
Cost: $30
Equipment
- Mortar and pestle
- Frying pan
Ingredients
- 400 g sustainable wild white fish cut into palm-sized pieces
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp black peppercorns
- 2 tsp black mustard seed
- 3 tbsp cashew nut flour
- A pinch of cayenne pepper
- A handful of crushed cashews
- 1 onion peeled and finely chopped
- Olive oil
- A handful of fresh coriander
Instructions
- Prepare the Spice Mix: In a mortar and pestle, grind down the black peppercorns and mustard seed. Transfer to a bowl with the cumin, coriander, and cayenne, then add the cashew flour.
- Toast the Cashews: Heat a pan to a high heat, then dry fry the crushed cashews until golden. Set aside. Add a little of the oil, then sauté the onions for around 5 minutes. Set aside with the cashews.
- Cook the Fish: Add the rest of the oil to the pan. Toss the fish in the cashew and spice mix, then fry for 2 – 3 minutes on each side, until lovely and crisp.
- Finish the Dish: Return the onions and cashews to the pan. Season, and finish with the fresh coriander.
Notes
- For an extra crunch, you can coat the fish in beaten egg before tossing it in the cashew and spice mix.
- This dish pairs well with a side of roasted vegetables or a fresh green salad.
- For a nut-free version, replace cashew nut flour with almond flour and use sunflower seeds instead of cashews.