Fish recipes: Baked Cashewnut Baramundi

If you want to eat fish try the fish special. A sprinkling of tasty, crunchy nuts makemore delicious fish. Splash of coconut milk with chili seasoning vegetables and a spicy fresh star fruit complement the uniqueness of this fish dish.

ingredients:

2 slices of fillet of snapper @ 160 g / baramundi / dory

2 tablespoons lemon juice

½ teaspoon pepper

1 teaspoon salt

1 tsp mustard

150 g cashew nuts, roughly chopped

½ teaspoon pepper

1 teaspoon salt

6 pieces of asparagus

4 pieces of baby carrot 

2 cloves garlic

gravy:

1 tablespoon vegetable oil

5 red onions, thinly sliced

1 stalk lemongrass, white part, minced

2 kaffir lime leaves

¼ tsp turmeric powder

100 ml fish stock

100 ml thick coconut milk

1 small red chilli, sliced ​​oblique

1 green chilies, sliced ​​oblique

2 star fruit vegetables, cut apart

8 curry leaves, fried

1 teaspoon lemon juice

How to make:

• Sauce: Saute onion and garlic until wilted.
• Add other ingredients, stirring until wilted.
• Pour the coconut milk and fish stock, simmer until slightly thickened.
• Pour the lemon juice. Lift.
• Marinate the fish with lemon, pepper and salt until blended.
• Heat the olive oil on a griddle.
• Cook the fish skin side up until almost cooked.
• Turn the fish, rubbing the top of the fish (skinned) with mustard.
• Sprinkle chopped nuts until blended. Lift.
• Bake in hot oven 180 C for 20 minutes.
• Remove and serve hot with the gravy.

For 2 people