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This Thai-inspired topping is very simple but fantastic with fish. The combination of coconut, ginger, chilli and coriander is lively and delicious.
Blend the coriander, chilli, garlic, ginger, cumin seeds and half the oil until chopped finely.
Combine the coriander mixture with the coconut, crushed pistachio nuts and oil in small bowl; mix well. Score each fish three times both sides. Brush the halibut with melted butter, leave to cool and press the coconut pistachio mixture onto the fish. Pan-fry the fish skin side up only for a few minutes and finish in the oven for approximately 8 minutes at 200 degrees celsius.
Serve with lemon wedges, steamed long-grain white rice and stir-fried bok choy, if desired.
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