Macadamia Crusted Fish with Cauliflower, Ginger & Lemongrass Puree

Macadamia crusted fish with cauliflower, ginger, and lemongrass puree – I was amazed by this mouthwatering recipe and decided to make it myself. I got a list of ingredients from our friend who made it for our dinner. A combination of cauliflower, ginger and lemon grass is divine while macadamia crust elevates fish taste to another level.  Everyone loves it!


For puree

  • ginger, sliced
  • 2 gloves garlic, sliced
  • 1 stack of lemongrass, bruised and cut to fit into a pot
  • ½ onion, chopped
  • ½ can coconut milk
  • ½ head of large cauliflower, cut into small florets
  • avocado oil (or olive oil)
  • salt

For fish

  • 4 fish fillets (I used mari mari)
  • 2/3 cup of macadamia nuts
  • 1/3 cup breadcrumbs
  • seafood spices
  • fresh coriander
  • chives, a few finely chopped


For puree

  1. In a large saucepan add onion, garlic,cauliflower, ginger, garlic and lemon grass, season with the salt.
  2. Pour coconut milk, bring to the boil, then lower the heat and simmer for 10 minutes until tender.
  3. Remove lemon grass from pot and blend cauliflower and coconut milk mixture to make a smooth purée.
  4. Check the seasoning, add more if needed.
  5. You may want to add a bit of water to adjust the thickness of puree.
  6. Add splash of oil and return to the low heat for few minutes. Keep warm.

For fish

  1. Preheat oven at 175ºC.
  2. Finely grind macadamia nuts in processor.
  3. Mix them with breadcrumbs.
  4. Season fish with fish spices, then dip fish into macadamia nuts, coating completely.
  5. Heat the olive oil in a medium, heavy-based frying pan over a medium heat.
  6. Add the fish to the pan and fry each side for about 3 minutes or until golden brown.
  7. Transfer fillets to a large baking sheet. Bake fish until just opaque in center, about 7 minutes.
  8. Serve it with the cauliflower puree, garnish with coriander leaves and chives.
  9. Add you favorite cooked veges or fresh salad on the side. Enjoy!