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Macadamia Nut Crusted Fish Bowl

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A macadamia nut crusted fish bowl with coconut rice, green beans and a sweet chili mayo sauce drizzled on top

We love a good rice bowl recipe–something about the way you can have the perfect bite with each scoop just hits different. Once you make this coconut macadamia nut crusted fish, you’ll be hooked!

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Macadamia Nut And Coconut Are Our Favorite Flavor Duo

We’re nuts for creamy, crunchy macadamias. It makes sense that they pair perfectly with coconut, another tropical plant. The combo might conjure daydreams of palm tree-lined Hawaiian beaches since much of the macadamia nuts we consume come from there, but we were surprised to discover that they’re native to Australia! Let’s get back to that vision of Hawaii, where fish and rice bowls are a culinary staple. We’re hoping that this recipe for a macadamia nut crusted fish bowl transports you there!

fish, green beans, rice, coconut milk, ginger, sugar, salt, mayo, sweet chili sauce, coconut & macadamia nuts in bowls
coconut milk, ginger, sugar, & salt being combined in a bowl to make coconut ginger rice for macadamia nut crusted fish bowls
coconut milk, ginger, sugar, salt and rice in a pot to make coconut ginger rice for macadamia nut crusted fish bowls
blanched green beans in a pot being transferred to a baking sheet with tongs to finish cooking in the oven

Don’t Forget The Special Sauce For Macadamia Nut Crusted Fish

Another key element for our fish and rice bowl is a special (and delightfully simple) sauce made with mayonnaise, sweet chili sauce, and a touch of the coconut milk mixture you’ll use to cook your rice. This sauce is so good, you’ll be drizzling and dipping it everywhere!

raw fish being dipped into a bowl of beaten eggs and then into a bowl of macadamia nuts and coconut to make crusted fish
green beans and macadamia nut crusted fish on a baking sheet ready to be baked in the oven
coconut milk-and-ginger-scented rice in a pot with a spoon for macadamia nut crusted fish bowls
baked green beans and macadamia nut crusted fish on a baking sheet

How To Build The Perfect Rice Bowl

When we think of breaded fish, we immediately think of panko or some other type of breadcrumbs, but we’re here to up your baked fish repertoire with macadamia nuts and coconut. The best part is, our version is gluten free and dairy free!

  1. Make coconut milk-and-ginger-scented rice (you’ll also reserve the coconut milk mixture to thin your special sauce.

  2. Quickly blanch green beans (these will finish cooking with the fish in the oven).

  3. Bread your fish (tilapia, cod, or halibut work great here!) with macadamia nuts and flaked coconut (sweetened or unsweetened–it’s your call).

  4. While the fish and green beans are baking, make a sweet chili sauce and mayo sauce to drizzle over everything.

  5. Once you’ve divied up the rice, baked macadamia nut crusted fish, and green beans amongst your bowls and topped it with the special sauce (our favorite part!), finish with a little sliced green onion for pizazz.

baked fish crusted with macadamia nuts and coconut on a baking sheet for making a macadamia nut crusted fish bowl
A macadamia nut crusted fish bowl with coconut rice, green beans and a sweet chili mayo sauce drizzled on top

Tools You’ll Need

Rice. Bowl. Repeat.

Truth: we really can’t get enough rice bowls in our lives. You can fact check us with these other fabulous recipes:

a bowl of coconut ginger rice with green beans and macadamia nut crusted fish next to sweet chili mayo sauce for drizzling
A macadamia nut crusted fish bowl with coconut rice, green beans and a sweet chili mayo sauce drizzled on top

Let’s Go Bowl-ing!

Did you make our macadamia nut crusted fish bowl? We’d love to see how it came together for you. Tag us on Instagram using @themodernproper and #themodernproper. Hip hip hooray!

Macadamia Nut Crusted Fish Bowl

August 29, 2022

  • Serves:4
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Calories:688


  • 1 (14 ounce) can coconut milk
  • ½ teaspoon ground ginger
  • 1 tablespoon sugar
  • 1 ¾ teaspoons kosher salt
  • 2 cups long grain white rice, rinsed until water runs clear
  • Olive oil or cooking spray
  • 12 ounces green beans, trimmed
  • ½ cup raw macadamia nuts, finely chopped
  • ½ cup flaked coconut, sweetened or unsweetened
  • 1 egg
  • 1 pound mild white fish, tilapia, cod or halibut, cut into 4 equal portions
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 3 green onions, thinly sliced


  1. Preheat the oven to 400°F.

  2. Bring a medium pot of water to a boil.

  3. In a medium bowl, mix the coconut milk, ginger, sugar and ½ teaspoon of the salt together. Reserve 2-3 tablespoons of this coconut milk mixture for later use.

  4. Pour the remaining coconut milk mixture plus 1 ¼ cups water into a medium size pot and bring to a boil or add the coconut milk mixture and 1 ¼ cup water to the base of a rice cooker. Add the rinsed rice to the boiling coconut milk, stir to combine and return to a boil before securing it with a tight fitting lid and reducing the heat to low. Simmer the rice for 18 minutes. Remove the lid, fluff up the rice to make sure all the liquid is absorbed. Turn off the heat and let it sit on the hot stove for 2-3 minutes longer after fluffing it. If using a rice cooker, simply put the rice in with the coconut milk mixture and water and set the timer for white rice.

  5. Spray a large rimmed baking sheet with olive oil or baking spray. Once the water comes to a boil, blanch the green beans for 3 minutes. Turn off the heat, using tongs, remove the green beans and place them on the baking sheet.

  6. In a shallow bowl or pie dish, beat the egg until smooth.

  7. In another shallow bowl or pie dish toss together the macadamia nuts and the coconut until combined.

  8. Sprinkle the fish on all sides with 1 teaspoon of the salt. One at a time, dip the fish into the egg, on all sides, letting the excess drip off. Press the egg coated fish into the coconut-macadamia nut mixture gently on all sides before setting the fish on the baking sheet with the green beans. Repeat with all 4 pieces of fish.

  9. Drizzle or spray the green beans and fish with a little more olive oil and sprinkle the green beans with the remaining ¼ teaspoon salt. Place the sheet pan in the oven until the fish is flaky, about 10-12 minutes depending on the thickness of the fish.

  10. While the fish is baking, in a small bowl mix together the mayonnaise, sweet chili sauce and 2-3 tablespoons of the reserved coconut milk mixture.

  11. To serve, add a scoop of rice to four bowls, top with a piece of fish and ¼ of the green beans per bowl. Drizzle with the sweet chili sauce mixture and sprinkle with the green onions.

Nutrition Info

  • Per Serving
  • Amount
  • Calories688
  • Protein23 g
  • Carbohydrates44 g
  • Total Fat49 g
  • Dietary Fiber5 g
  • Cholesterol77 mg
  • Sodium964 mg
  • Total Sugars14 g

Questions & Reviews

Avg: 5