Cashew, chilli & lime-crusted fish

Cashew, chilli & lime-crusted fish

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(22 ratings)

Prep: 10 mins Cook: 15 mins Plus marinating


Serves 4
The full-flavoured crust gives a hint of heat to this Indian-style meal

Nutrition and extra info

Nutrition: per serving

  • kcal356
  • fat22g
  • saturates3g
  • carbs8g
  • sugars2g
  • fibre1g
  • protein32g
  • salt0.24g
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  • 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



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 4 mild red chillies
  • 6 fat garlic cloves, peeled
  • thumb-tip-size piece fresh root ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp cumin powder



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tbsp vegetable oil


  1. Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.

  2. Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

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Comments, questions and tips

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16th Sep, 2019
Really good recipe. Will definitely eat again. I like to blitz the cashews dry, then just finely chop, crush or grate everything else, and stir in. All together, it gets stuck in the blender.
3rd Oct, 2017
This is soooooo good. I'm not a fish fan really but I had seconds of this and could have eaten more after that too. I used mixed nuts as didn't have enough cashews. Also used dried chilli's and ginger as didn't have fresh. Forgot to dab the fish dry but didn't matter, crust still crisped up nicely. As others have said, nuts worked great as a crust, really tasty.
Frantic Flapjack
10th May, 2016
I was a bit dubious about this one as the ingredients were a little unusual but it was a hit. Really good flavour although I used half almond flakes as I didn't have enough cashews but this didn't seem to make any difference to the texture or taste. Served with jacket potatoes, baked tomatoes and broccoli.
beeston14's picture
28th Apr, 2016
this dish was amazing so tasty and moreish, had it on top of salmon and white fish and served it with stir fry veg beautiful
15th Jul, 2014
Tasty crust and very easy way to jazz up a piece of fish or chicken for a quick , simple and delicious mid-week meal.
30th Jan, 2014
Just finished eating this dish - absolutely delicious! I put the crust on smoked river cobbler with mash and steamed broccoli and kale - the combination was perfect. I finished the fish off in the grill to get a nice crispy topping. will definitely be doing again!
15th May, 2013
Really tasty and dead quick to make. Fast evening meal. Serves with potatoes and courgette salad.
26th Jan, 2013
this recipe was a great find an easy after work dinner, cashews ginger chilli fab combo.
16th Jul, 2012
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.
13th May, 2012
Realy tasty!


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