Macaroon Crusted Fish with Snow Pea Slaw and Makrut Lime Emulsion

Steps

1. Cook potatoes Preheat oven to 220°C. Dice potatoes 1cm and toss on a lined oven tray with a drizzle of oil. Season and bake in oven for about 25 minutes, until tender and golden. Turn half way through.
2. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Toss in a bowl with first measure of coconut cream and lime zest and leave to marinate.
3. Prep slaw Thinly slice snow peas, peel cucumber into ribbons and thinly slice spinach. Toss all in a bowl with second measure of coconut cream and lime juice just before serving. Season to taste. Cut remaining lime into wedges.
4. Cook fish Remove fish from marinade (discard remaining marinade) and lay flat on another lined oven tray. Sprinkle with macaroon crust and press lightly to stick. When potatoes have about 8 minutes cook time remaining, cook fish on rack above potatoes, for about 8 minutes, until crust is golden and fish is just cooked through.
5. Serve slaw, potatoes and fish with makrut lime emulsion and lime wedges.