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    Cashew Crusted Fish with Sautéed Spinach Recipe

    They will go nuts for this fabulous fish recipe!

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    Cashew Crusted Fish with Sautéed Spinach Recipe

    Shop your quality Del Monte ingredients at our new Kitchenomics website so you can cook delicious and memorable meals.

    Categories : Main Dish, Seafood & Del Monte Tomato Sauce
    Tagal ng Paghahanda : 15 min.
    Tagal ng Pagluluto : 36 mins.
    Serving Size : 6
    Mga Sangkap:


    • 1/3 cup ng cashew nuts, ground and toasted
    • 1/3 cup ng breadcrumbs
    • 1 kutsara ng parsley, lightly chopped
    • 1/4 kutsarita ng asin
    • 1/8 kutsarita ng paminta, black

    • 1 kg tilapia (approximately 3 pieces), filleted
    • 1 kutsarita ng asin
    • 1/4 kutsarita ng paminta, black
    • 2 kutsara ng milk, evaporated
    • 1 cup ng oil, for frying


    • 2 kutsara ng mantika
    • 2 kutsara ng garlic, crushed
    • 2 kutsara ng onion, white, sliced
    • 1 pouch DEL MONTE Original Style Tomato Sauce (250g)
    • 1/2 piraso ng chicken bouillon cube
    • 1 kutsara ng cornstarch, dissolved in 3/4 cup water
    • 500 g spinach, use soft stems and leaves only

    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 Notes
    This 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 Tip
    Oil 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.
    Kinakailangang kakayahan sa pagluluto
    • Paghihiwa
    Kinakailangang gamit sa kusina
    • Chopping Board
    • Measuring Materials
    • Wooden Spatula