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Coconut Halibut With Pistachios

This Thai-inspired topping is very simple but fantastic with fish. The combination of coconut, ginger, chilli and coriander is lively and delicious.


  • 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


  • 1.

    Blend the coriander, chilli, garlic, ginger, cumin seeds and half the oil until chopped finely.

  • 2.

    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.

  • 3.

    Serve with lemon wedges, steamed long-grain white rice and stir-fried bok choy, if desired.

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