Macadamia Crusted Fish with Coconut Milk Sauce.

And now for something completely different.

In our last few episodes we've gone crazy with cream sauces.  This culminated with the Blue Cheese sauce that is definitely not for fish.  This got me thinking (Yes, that is what you were smelling) that I should share my creamy sauce for fish. 

I was inspired by a meal at Roy's restaurant in Hawaii.  I had a stack of stuff on a plate that included a Macadamia encrusted piece of fish that was doused in this excellent coconut milk based sauce.  I liked it so much that I bought the cookbook from the gift shop (I think the restaurant had a gift shop...but Mai Tais were involved) because it contained this recipe.  Long story short, there were 12 ingredients in the sauce alone.  I set about to simplify.

It turns out that most of the ingredients in the sauce were already in a sweet chili sauce called Mae Ploy. So you can make this sauce quickly and easily.  The recipe below makes way more sauce than you will need for 4 fish fillets.  That is because this stuff rocks on rice.

I'll detail the sauce and then show you how to do a great Macadamia Crusted fish to put under it.

For the sauce you'll need;

• 1 can unsweetened coconut milk (shake thouroughly before opening)
• 1/2 cup cream or half & half
• 1/2 cup Mae Ploy
• 1 Tbsp butter
• 1/2 Tbsp Scriracha sauce (optional but highly recommended)
• 4 to 5 basil leaves (finely chopped)

Combine the first 5 ingredients and bring to a simmer.

Constantly stir to prevent scorching.

Reduce by up to half.  Add the basil, remove from heat and stir in.

For the fish you'll need;

• 4 small pieces of fish (I used Hamachi, but recommend Mahi-mahi or Rockfish)
• 1-2 oz roasted Macadamia nuts (chopped fine)
• 1/4 cup AP flour
• 1/4 cup bread crumbs
• 1 Tbsp lemon pepper
• 1 tsp salt  

Combine dry ingredients in a bowl.

Dredge fish in crumbs and pat to set.  I have never needed to use an egg wash or anything because if you don't dry the fish it will be naturally wet enough to hold on to the crumbs.  Yes, lots falls off but we aren't making corn dogs here.

Get 3 Tbsp peanut oil and 1 Tbsp sesame oil into a pan over med heat. You need the extra oil to make the crust.  Get the fish into the pan and don't move it for 4 minutes.  The lower heat is so that the nuts don't burn.

After 4 minutes flip and cook for another 4 minutes.

Prep your plates.

Get the fishies onto the plates and spoon over a little bit of the sauce.  Don't hide your crust.

Serve the rest of the sauce in gravy boat.