Cashew Crusted Fish with Sautéed Spinach Recipe
They will go nuts for this fabulous fish recipe!
- 1/3 cup cashew nuts, ground and toasted
- 1/3 cup breadcrumbs
- 1 Tbsp parsley, lightly chopped
- 1/4 tsp salt
- 1/8 tsp pepper, black
- 1 kg tilapia (approximately 3 pieces), filleted
- 1 tsp salt
- 1/4 tsp pepper, black
- 2 Tbsp milk, evaporated
- 1 cup oil, for frying
- 2 Tbsp oil
- 2 Tbsp garlic, crushed
- 2 Tbsp onion, white, sliced
- 1 pouch DEL MONTE Original Style Tomato Sauce (250g)
- 1/2 pc chicken bouillon cube
- 1 Tbsp cornstarch, dissolved in 3/4 cup water
- 500 g spinach, use soft stems and leaves only
Cooking Tools Needed
- Chopping Board
- Measuring Materials
- Wooden Spatula
Cooking Skills Needed
1. Combine ingredients for crust. Set aside.
2. Season fish with salt and pepper. Dip in milk then dredge in crust mixture. Fry until golden brown. Set aside.
3. Sautéed spinach: Sauté garlic until golden brown. Set aside. Sauté onion then add DEL MONTE Original Style Tomato Sauce, bouillon cube and cornstarch mixture. Bring to boil, cover and simmer for 8 minutes. Add spinach and cook until spinach is slightly wilted.
4. Pour sautéed spinach on fish just before serving. Top with fried garlic.
Lusog NotesThis Cashew Crusted Fish With Sautéed Spinach recipe is high in vitamin A which helps protect one from infections and promotes normal growth and development.
Chef's TipOil that is too hot will burn the crust instantly with the fish still raw, while oil that is still cold will make the crusted fish oily and soggy. To check if the oil is hot enough, drop a pinch of bread crumbs into the oil. Bubbles should form around the bread crumbs. If no bubbles appear, the oil is too cold. On the other hand, if there is furious bubbling and oil starts to smoke, the oil is too hot.
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