Fish Parcels with a Crunchy Cashew Topping
- 4 x 150g portions fresh white fish (you could use terakihi, gurnard or snapper)
- 1⁄2 cup coconut cream
- 1 heaped tablespoon ginger root, finely grated
- 2 garlic cloves, minced
- 1 tablespoon tamari or soy sauce
- 1 large red chilli, de-seeded and finely sliced
- 1⁄4 cup Alison’s Pantry shredded coconut
- 1⁄2 cup Alison’s Pantry roast salted cashews
- Handful fresh coriander
- Zest of 1 lime
- Sea salt and cracked black pepper
- Place the shredded coconut in a dry frypan over a medium heat. Cook, moving often, for 5 minutes, until the coconut is fragrant and lightly browned. Remove from pan and set aside to cool.
- Place all ingredients in a small food processor. Blitz for 1 minute to create the texture of coarse breadcrumbs. Taste and add seasoning if necessary.
- Preheat oven to 180° C.
- Combine the coconut cream, ginger, garlic, tamari & red chilli in a small bowl. Whisk together.
- Lay out 4 large rectangles of tinfoil or 4 banana leaves. Place the fish on top. Drizzle each evenly with the dressing. Secure the tinfoil or the banana leaves so that they are tightly closed. Bake for 10 minutes until the fish is just cooked through. (Thin fillets will take less time and thicker fillets may take longer)
- Open the packages and sprinkle generously with the crumb topping.
Serve immediately with rice.
Recipe and photography by Kelly Gibney for Alison’s Pantry