Method

1. Preheat the oven to 180°C.
2. Place the macadamias in a food processor and process to a chunky crumb.
3. Place all remaining ingredients, except the fish, in a bowl. Add the macadamias and stir to combine.
4. Heat the remaining tablespoon of macadamia oil in a frying pan large enough to fit the fish fillets.
5. Add the fish and cook on each side for 2 minutes. Remove the pan from the heat and season the fish with salt and pepper.
6. Pile the macadamia crumb onto each piece, gently pressing down so the crumb appears to sit on top of the fish securely.
7. Bake for 8 -10 minutes, until the fish is cooked through, and the crumb is golden. Note: if you have very thick pieces of fish, it may be necessary to cook them a little longer in the beginning, for an extra 1-2 minutes each side, otherwise the macadamia crumb may overcook.
8. Serve immediately with a Thai inspired salad and rice. Note: A Thai inspired salad could include lettuce, capsicum, julienned ginger, coriander, Thai basil leaves, chilli, julienned carrot and radish. Make a dressing with equal parts lime juice and macadamia oil and a touch of fish sauce and coconut sugar to taste.