Cashew, chilli & lime-crusted fish

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• Jo

  20 June 2009

  Jo rated and commented on this recipe

  

  This was very easy to do & the crust was definately spicy & flavoursome - to the extent that you couldn't taste the fish! It made a nice change though & I served it with saute potatoes & carrots. Will probably do it again.

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• Smultron

  27 June 2009

  Smultron commented on this recipe

  A delicious spicy paste - easy and quick to make too. I tried it with salmon and it was very good. This will be a regular in our house from now on!

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• Lynsey

  10 July 2009

  Lynsey rated and commented on this recipe

  

  Very tasty and easy. Would be nice on chicken breasts too.

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• Kate

  21 October 2009

  Kate rated and commented on this recipe

  

  Really great recipe, very easy to make and tasted lovely. Will def be making again and can highly recommend. I cooked it with haddock which was lovely. Yummy!

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• PegoHart

  19 May 2010

  PegoHart rated and commented on this recipe

  

  Scrummy, easy & quick. Ideal afterwork/aftergym receipe.

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• Stela

  20 October 2010

  Stela rated and commented on this recipe

  

  Quick and easy to make. Used haddock fillets and served with boiled potatoes and swiss chard. Next time will have to season the fish before putting the crust on.

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• Laverne

  16 February 2011

  Laverne rated and commented on this recipe

  

  Fantastic recipe. Used two jalapeno size chillies and found it way too hot. Only used two garlic cloves in crust. Would have liked the crust to crisp up - mine remained soft.

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• SRFC

  23 March 2011

  SRFC rated and commented on this recipe

  

  Delicious, served on a bed of peppery mash with grilled courgette either side.

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• Gareb

  05 April 2011

  Gareb rated and commented on this recipe

  

  Absolutely gorgeous - the cashew nuts worked so well, much better than using breadcrumbs to make a crust with. Used dried chilli's / ground ginger etc as I didn't have much fresh stuff, but tasted amazing - didn't put too much chilli in as I don't like food too hot. Took a bit longer to cook than it said - took about 20 minutes, but was worth waiting a bit longer!

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• phwiiii

  20 May 2011

  phwiiii rated and commented on this recipe

  

  disappointing. not sure what i did wrong but it just wasnt right.

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• tanya101

  26 July 2011

  tanya101 rated and commented on this recipe

  

  I was a big fan of this dish! Great idea to use cashew nuts in the crust. I used about half the recommended amount of chilli because I'm a bit of a wimp, but the mix of flavours was delicious, the best fish dish I've had in a long time!

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• Belkey

  19 December 2011

  Belkey rated and commented on this recipe

  

  This was great, I doubled the recipe, but used less chilli than stated - the cashews were fantastic......will definitely do it again.

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• lizleicester

  14 March 2012

  lizleicester rated and commented on this recipe

  

  Lovely, even though I only had mixed chopped nuts instead of cashews.

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• Sarahfh

  13 May 2012

  Sarahfh rated and commented on this recipe

  

  Realy tasty!

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• Caroline Wastie

  16 July 2012

  Caroline Wastie commented on this recipe

  This is very easy to make and tastes lovely! I only used 2 chillis instead of the suggested 4 chillies and it was hot enough for us! Made for a dinner party and served with new potatoes, baby asparagus and broad beans. Will try again with salmon and chicken.

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• saima

  26 January 2013

  saima commented on this recipe

  this recipe was a great find an easy after work dinner, cashews ginger chilli fab combo.

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• saima

  19 April 2013

  saima rated this recipe

  

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• Lahela

  15 May 2013

  Lahela rated and commented on this recipe

  

  Really tasty and dead quick to make. Fast evening meal. Serves with potatoes and courgette salad.

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Ingredients

• 1 tbsp vegetable oil
• 1 fat garlic clove , finely grated until it resembles a paste
• 4 skinless sustainable white fish fillets, about 140g each
• 5 tbsp lime juice

FOR THE CRUST

• 100g cashews
• 4 mild red chillies
• 6 fat garlic cloves , peeled
• thumb-tip-size piece fresh root ginger , roughly chopped
• 1 tbsp cumin powder
• 2 tbsp vegetable oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 1 tbsp vegetable oil
• 1 fat garlic clove , finely grated until it resembles a paste
• 4 skinless sustainable white fish fillets, about 140g each
• 5 tbsp lime juice

FOR THE CRUST

• 100g cashews
• 4 mild red chillies
• 6 fat garlic cloves , peeled
• thumb-tip-size piece fresh root ginger , roughly chopped
• 1 tbsp cumin powder
• 2 tbsp vegetable oil

PER SERVING

356 kcalories, protein 32g, carbohydrate 8g, fat 22 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.24 g

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