Coconut Halibut With Pistachios
Recipe by Antony Worrall Thompson
This Thai-inspired topping is very simple but fantastic with fish. The combination of coconut, ginger, chilli and coriander is lively and delicious.
Serves 4
Ingredients
- 2 cups chopped fresh coriander
- 2 fresh red Thai chillies, chopped coarsely
- 2 cloves garlic, quartered
- 20g fresh ginger, peeled, chopped coarsely
- 1 tbsp cumin seeds
- 2 tbsp peanut or vegetable oil
- 50g shredded coconut
- 4 fillets of halibut (1.8kg)
- 85g/3oz pistachios, crushed
To serve
- Lemon wedges
- Steamed long grain rice
- Bok choy
Method
- 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.
