Macadamia Nut Crusted Fish Bowl
1 (14-ounce) can coconut milk
½ teaspoon ground ginger
1 tablespoon sugar
1 ¾ teaspoons kosher salt
2 cups long-grain white rice, rinsed
Extra-virgin olive oil or cooking spray
12 ounces green beans, trimmed
1 egg
½ cup raw macadamia nuts, finely chopped
½ cup coconut flakes, sweetened or unsweetened
1 pound white fish, such as cod, halibut, or tilapia, cut into 4 pieces
½ cup mayonnaise
¼ cup sweet chili sauce
3 green onions, thinly sliced
Preheat the oven to 400°F.
Bring a medium pot of water to a boil.
Transfer 2 to 3 tablespoons of the coconut milk to a small bowl, set aside.
In a second medium pot, add the remaining coconut milk, 1 ¼ cups water, ginger, sugar, and ½ teaspoon of the salt, stir to combine.
Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Remove the lid and fluff the rice using a fork. Turn off the heat and let the rice sit on the hot stove for another 2 to 3 minutes.
Grease a large rimmed sheet pan with olive oil or cooking spray. Once the water comes to a boil, add the green beans and cook for 3 minutes. Using tongs, transfer the blanched green beans to the sheet pan.
In a shallow bowl or pie dish, beat the egg until smooth. In a separate shallow bowl, combine the macadamia nuts and coconut.
Pat the fish dry with a paper towel. Season the fish all over with 1 teaspoon of the salt. Dip each piece of fish into the egg, allowing the excess to drip off. Then dip the fish into the coconut mixture, gently pressing to adhere. Add the fish to the sheet pan.
Drizzle or spray the green beans and fish with a little more olive oil and sprinkle the green beans with the remaining ¼ teaspoon salt. Place the sheet pan in the oven until the fish is flaky, about 10-12 minutes depending on the thickness of the fish.
Meanwhile, in a small bowl combine the mayonnaise, sweet chili sauce, and reserved 2-3 tablespoons coconut milk.
To serve, divide the coconut rice and green beans among four bowls. Top with the rice with the fish. Drizzle with the chili mayo and sprinkle with the green onions.
Prep Time: 15 min Cook Time: 18 min
