The buttery richness of macadamia nuts, along with the coconut milk and Asian seasonings, make this a decadent treat.
11/4 pounds tilapia fillets
2 tablespoons Asian sesame oil
5 scallions, white parts and 3 inches of green tops, chopped
3 garlic cloves, minced
3 tablespoons grated fresh ginger
1 large egg
1 (14-ounce) can coconut milk, divided
1/2 cup panko breadcrumbs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1/3 pound fresh shiitake mushrooms, stemmed and sliced
1 cup chopped salted macadamia nuts
2 tablespoons fish sauce (nam pla)
2 teaspoons cornstarch
1 tablespoon cold water
1/4 cup chopped cilantro
1. Rinse tilapia, pat dry with paper towels, and cut into 1-inch pieces. Place tilapia cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not frozen solid.
2. Heat sesame oil in a large skillet over medium-high heat. Add scallions, garlic, and ginger, and cook, stirring frequently, for 3 minutes, or until scallions are translucent. Scrape mixture into a bowl, and set aside.
3. Whisk egg and 2 tablespoons coconut milk in a mixing bowl, add breadcrumbs, and mix well. Chop tilapia in a food processor using on-and-off pulsing. Add 1/3 of scallion mixture and tilapia, season to taste with salt and pepper, and mix well again. Chill mixture for at least 30 minutes.
4. While mixture chills, heat vegetable oil in the same skillet in which scallion mixture cooked over medium-high heat. Add mushrooms and cook, stirring frequently, for 3 minutes. Add macadamia nuts, and cook for 1 minute, stirring constantly. Add remaining scallion mixture, remaining coconut milk, and fish sauce, and bring to a boil over medium heat, stirring frequently.
5. Make fish mixture into 1-inch balls, and gently lower them into simmering sauce using a slotted spoon. Bring to boil, then reduce the heat to low, cover the pan, and simmer fish balls for 25 minutes, turning them gently with a slotted spoon after 15 minutes. Combine cornstarch and water in a small cup, and stir well. Add mixture to the skillet, and simmer for 2 minutes, or until slightly thickened. Season to taste with salt and pepper, stir in cilantro, and serve immediately.
Note: The fish mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 10 to 15 minutes, or until hot.