Cashew Chilli And Lime Crusted Fish Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1 fat garlic clove, finely grated until it resembles a paste | ||
| 4 skinless sustainable white fish fillets, about 140 g/5 oz each | ||
| Lime juice | 5 Tablespoon | |
| 100 g/4 oz cashew nuts | ||
| 4 mild red chillies | ||
| 6 fat garlic cloves, peeled | ||
| Thumb-tip-size piece fresh root ginger, roughly chopped | ||
| Cumin powder | 1 Tablespoon (FOR THE CRUST) | |
| 2 tbsp vegetable oil to coat. | ||
Directions
GETTING READY
1.Rub the fish with a paste made of oil, garlic paste and 2 tablespoon of the lime juice.
2. Marinate fish for 20-30 minutes.
3. Heat oven to 190C/170C fan/gas.
MAKING
4. In a food processor whizz together the crust ingredients and the remaining lime juice to make a rough paste.
5. Using some kitchen paper pat the marinated fish fillets dry.
6. Press a quarter of the prepated crust mixture onto both sides of each fillet.
7. Arrange the fillets on an oiled baking tray.
8. Roast for 12-15 minutes until flakey.
SERVING
9. Serve the fish fillets with lemon wedges.
1.Rub the fish with a paste made of oil, garlic paste and 2 tablespoon of the lime juice.
2. Marinate fish for 20-30 minutes.
3. Heat oven to 190C/170C fan/gas.
MAKING
4. In a food processor whizz together the crust ingredients and the remaining lime juice to make a rough paste.
5. Using some kitchen paper pat the marinated fish fillets dry.
6. Press a quarter of the prepated crust mixture onto both sides of each fillet.
7. Arrange the fillets on an oiled baking tray.
8. Roast for 12-15 minutes until flakey.
SERVING
9. Serve the fish fillets with lemon wedges.
Chef
