This dish a beautiful presentation but it is easy to prepare and tastes fabulous.
Ingredients
FOR THE CRUST
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
1 kg tilapia (approximately 3 pieces), filleted
1 tsp salt
1/4 tsp pepper
2 Tbsp milk, evaporated
1 cup oil, for frying
FOR THE SAUTEED SPINACH
2 Tbsp oil, for sautéing
2 Tbsp garlic, crushed
2 Tbsp onion, sliced
1 pouch 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
Preparation
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. Sauteed spinach: Sauté garlic until golden brown. Set aside. Sauté onion then add 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 sauteed spinach on fish just before serving. Top with fried garlic.
