Crispy Fish with macadamia crust

• 400 ml coconut milk
• 4 tsp The Spice Club indo spices
• 1 tablespoon of sugar
• Salt and pepper to taste
• 280 g white rice or noodles
• Extra virgin olive oil or cooking spray
• 340 g green beans, cleaned
• 1 egg
• 60 g raw macadamia nuts, finely chopped
• 450 g white fish, such as cod, halibut or tilapia, cut into 4 pieces
• 120 ml mayonnaise
• 60 ml sweet chili sauce
• 3 spring onions, thinly sliced
• The spice club coco&hazel (for garnish)

1. Preheat the oven to 180°C.
2. Pour half of the coconut milk into a bowl and add the indo spices, sugar, salt and pepper. Mix everything together well.
3. Cook the noodles or rice according to the instructions on the package. Then set aside.
4. Put another pan on the stove for the beans. Add the green beans and cook for 5-7 minutes, or until tender but still crunchy. Set aside.
5. Beat the egg in a bowl. Dip the fish pieces first in the egg, then in the coconut mixture and then in the chopped macadamia nuts, so that they are completely covered.
6. Place the fish in a large baking dish. Bake the breaded fish pieces in the oven for 15-20 minutes, or until golden brown and cooked through. If necessary, add the beans during the last 5 minutes to warm up/bake them.
7. In a small bowl, mix the other half of the coconut milk, the mayonnaise and the sweet chili sauce into a sauce.
8. Divide the noodles among four bowls. Then add the fried fish, beans and garnish with sliced ​​spring onions.
9. Serve the mayonnaise and sweet chili sauce separately as a dip with the fish.

Enjoy these delicious Noodles with Macadamia Crusted Fish!