Cashew Coconut Crusted Fish with Bombay Aioli

Cashew Coconut Crusted Fish with Bombay Aioli

Ready in 35 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 16, 2018.



  • 1 shallot
  • 1 pack spiced rice
  • 1½ cups water ^
  • 1 pack rice seasoning


  • 1 pack market fish
  • 1 Tbsp Bombay aioli
  • 1 pack cashew coconut crust
  • 2 Tbsp olive oil ^


  • 1 baby bok choy
  • 1 pack broccolini
  • 1 pack vegetable seasoning

To Serve

  • 1 Tbsp Bombay aioli
  • ½ bunch coriander, chopped *


  1. Cook rice Preheat oven to 220°C. Thinly slice shallot. Heat a small drizzle of oil in a medium pot on medium-high heat. Cook shallot for about 1 minute, until soft. Add spiced rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Finish rice and prep fish Fluff up cooked rice and fold through rice seasoning. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season. Place fish on a lined oven tray, then spread first measure of Bombay aioli over top. Mix cashew coconut crust with olive oil. Sprinkle crust mixture evenly over fish and press down lightly to stick.
  3. Cook fish When rice has 8 minutes steam time remaining, cook fish in oven, for about 6 minutes (depending on thickness), until crust is golden and it is just cooked through. Rest, for about 2 minutes.
  4. Cook greens While fish cooks, heat a small drizzle of oil in a medium fry-pan on mediumhigh heat. Cut bok choy into quarters and add to pan, along with broccolini. Cook for 1-2 minutes, then add 2 teaspoons of water and vegetable seasoning. Cook for a further 1-2 minutes, until vegetables are tender. Remove from heat and season.
  5. Serve pilaf and greens topped with fish, second measure of Bombay aioli and coriander.

Nutritional Information

Energy 2719 kj
650 kcal
Protein 34.7g
Carbohydrate 67.5g
Fat 30.0g