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Macadamia Nut Crusted Fish Bowl

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  18 min
  • Calories: 688
A macadamia nut crusted fish bowl with coconut rice, green beans and a sweet chili mayo sauce drizzled on top
Photography by Gayle McLeod

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!

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

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

Ingredients

  • 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
  • Extra-virgin olive oil or cooking spray
  • 12 ounces green beans, trimmed
  • 1 egg
  • ½ cup raw macadamia nuts, finely chopped
  • ½ cup coconut flakes, sweetened or unsweetened
  • 1 pound white fish, such as cod, halibut, or tilapia, cut into 4 pieces
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 3 green onions, thinly sliced

Method

  1. Preheat the oven to 400°F.

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

  3. Transfer 2 to 3 tablespoons of the coconut milk to a small bowl, set aside.

  4. In a second medium pot, add the remaining coconut milk, 1 ¼ cups water, ginger, sugar, and ½ teaspoon of the salt, stir to combine.

  5. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Remove the lid and fluff the rice using a fork. Turn off the heat and let the rice sit on the hot stove for another 2 to 3 minutes.

  6. Grease a large rimmed sheet pan with olive oil or cooking spray. Once the water comes to a boil, add the green beans and cook for 3 minutes. Using tongs, transfer the blanched green beans to the sheet pan.

  7. In a shallow bowl or pie dish, beat the egg until smooth. In a separate shallow bowl, combine the macadamia nuts and coconut.

  8. Pat the fish dry with a paper towel. Season the fish all over with 1 teaspoon of the salt. Dip each piece of fish into the egg, allowing the excess to drip off. Then dip the fish into the coconut mixture, gently pressing to adhere. Add the fish to the sheet pan.

  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. Meanwhile, in a small bowl combine the mayonnaise, sweet chili sauce, and reserved 2-3 tablespoons coconut milk.

  11. To serve, divide the coconut rice and green beans among four bowls. Top with the rice with the fish. Drizzle with the chili mayo 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

Macadamia Nut Crusted Fish Bowl

Questions & Reviews

Join the discussion below.

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  • Holly

    Can this meal be frozen? If so:
    1. How long will it keep?
    2. How best to re-heat?
    3. Can the rice be frozen with the fish, or should rice be made the night of the meal?

    We would not recommend freezing this dish.

  • Ashley

    Would this work with Shrimp?

    We haven't tried it but would probably be good. Let us know if you give it a try!

  • Sarah MacWatters

    Delicious!!! I used tilapia and it turned out so good. The coconut rice had so much flavor. This was pretty fast and easy and will definitely be a repeat.

    Thanks Sarah, we are so happy that you loved it!

  • Katie

    I just made the fish with a pack of Virgo coconut ginger rice and no green beans!!! It was so good and I plan to try your coconut rice recipe next time I make it

    Thanks Katie, so glad you loved the fish!

  • Lisa E

    Another Modern Proper showstopper. I used Flounder and the only other change i made was to use pre-packaged french green beans which i microwaved in bag for two mins before adding them to the baking sheet. I could only find dry-roasted and salted macadamia nuts and sweetened coconut but they worked great together. I was worried about this being overly sweet but it was fantastic. Fun and delicious dinner.

    Thanks Lisa, we are so glad you loved this!

  • Emily Brown

    DELICIOUS! Such a wonderful combinations of flavors and easy to put together. Definitely a keeper.

    Thanks Emily, so happy you enjoyed it!

  • Erin Pappas

    LOVE THIS RECIPE! We are already die-hard Modern Proper fans over here and this recipe is yet another hit. So easy for something that looks more complicated- this one got rave reviews from the entire family. Thank you for continuing to inspire with all your fresh recipes each week- your site and cookbook single handedly keep me out of the dreaded "food rut"!

    Aw, thank you SO MUCH Erin! This is so wonderful to hear, so happy we can help you out!