This Macadamia Crusted Lingcod with Thai Green Curry Sauce is full of bold flavors blended together in a dish that’s surprisingly easy to make. The crispy, nutty crust is combined with a rich, coconut-based curry with the bright kick of Thai green curry paste. This is a great recipe for weeknight dinners when you want something elegant without too much prep. The fish stays tender and flaky, while the sauce is full of aromatics and a touch of heat.
Macadamia Crusted Lingcod with Thai Green Curry Sauce
Lingcod has a firm texture and clean flavor that holds up well to high-heat cooking and bold sauces. We coat it in crushed macadamia nuts to add a buttery crunch that perfectly complements the richness of the coconut milk, cream, and curry.
Searing the fish first gives it a crispy crust, but we finish it in the oven so the sauce melds and the fish cooks through gently. This two-step method helps preserve the crust’s texture while infusing the lingcod with all the complexity from the Thai curry paste.
This dish comes together quickly once your ingredients are prepped, and it looks as impressive as it tastes. Serve it over jasmine rice so you can soak up every drop of the sauce.
Why You’ll Love This Dish
- Bold Flavor Fusion – Combines buttery macadamia, creamy coconut, and spicy Thai green curry for a balanced, flavorful dish.
- Fast Yet Impressive – Ready in under 40 minutes from start to finish, but looks and tastes like a restaurant entrée.
- Great Texture Contrast – Crispy fish crust paired with silky sauce and tender vegetables.
- Customizable Heat Level – Adjust the spice by choosing a mild or spicy curry paste.
Try our Traeger Miso Marinated Lingcod!
Macadamia Crusted Lingcod Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Lingcod Filet – A firm white fish that holds up well to searing and baking, with a clean, mild flavor.
- Macadamia Nuts – Adds a rich, buttery crunch to the fish, enhancing both flavor and texture.
- Salt – Draws out moisture and enhances the natural flavor of the fish.
- Olive Oil – Used for cooking the fish and adding richness to the sauce.
- Coconut Milk – The creamy base of the curry sauce, balancing spice with sweetness.
- Heavy Cream – Adds richness and helps thicken the sauce.
- Green Curry Paste – Provides the signature herbal heat and depth of Thai green curry.
- Ginger Paste – Gives a zesty, warm background note that lifts the whole dish.
- Honey – Balances the heat with subtle sweetness.
- Bell Pepper – Adds color and a bit of crunch.
- Onion – Builds the savory base of the sauce.
- Fresh Cilantro – Finishes the dish with a pop of herbal brightness.
This Pistachio Crusted Lingcod is delicious!
How To Make Macadamia Crusted Lingcod
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prep Ingredients – Finely chop macadamia nuts, cut lingcod into 4-ounce portions, and prep all vegetables.
- Crust the Fish – Salt the fish, press each piece into the chopped nuts to coat thoroughly.
- Start the Sauce – In an oven-safe pan over medium-low heat, combine coconut milk, cream, curry paste, ginger, honey, and olive oil. Stir in peppers and onions.
- Sear the Fish – In a separate pan over medium heat, sear the fish for about 3 minutes per side until golden brown.
- Finish in the Oven – Transfer fish into the curry sauce, bake at 350°F for 8–10 minutes. Serve over rice with sauce and garnish with cilantro.
Try our Grilled Lemon Pepper Lingcod, too!
FAQ
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. The fish texture is best fresh but will still be good when gently reheated.
Can I make it ahead of time?
You can prep the sauce and chop all vegetables ahead of time. For the best crust texture, cook the fish just before serving.
How do I reheat this dish?
Reheat gently in a covered pan on the stove over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.
Can I substitute lingcod?
Yes, any firm white fish like halibut, cod, or grouper will work well. Just keep the portions and cooking time similar.
Pellet Grill Lingcod with Wine and Garlic
Serve This With…
This Macadamia Crusted Lingcod with Thai Green Curry Sauce is rich, fragrant, and a little unexpected. It’s an easy way to make a weeknight dinner feel special, combining crunchy texture, bold flavor, and a silky sauce that ties it all together.
Macadamia Crusted Lingcod with Thai Green Curry Sauce
Ingredients
Instructions
- Finely chop the macadamia nuts ona cutting board.
- Get out your fish filets, pat them dry with a paper towel and cut them into 4 ounce portions.
- Cut your bell peppers, onions, and cilantro and set aside.
- Salt your fish and then coat them on all side with the chopped macadamia nuts, by pressing down lightly into the chopped nuts.
- Get out 2 medium sized pans and put them on the stove and preheat your oven to 350 degrees at the same time.
- In the first pan, on medium-low heat, add the coconut milk, honey, green curry paste, cream, ginger paste, and olive oil. (The pan with the sauce needs to be oven-safe.)
- Mix it all together and then add the bell pepper and onions.
- Once that is done, place the other pan over medium heat.
- Once the pan gets hot, add in your pieces of fish and let cook for about three minutes per side, or until golden brown on each side.
- While the fish is cooking, frequently stir the sauce.
- Once all sides of the fish are browned, gently transfer the pieces of fish into the pan with the sauce.
- Place the pan with the fish and the sauce into the oven on the middle rack, close the door and let it cook for 8-10 minutes.
- Pull from the oven and test the fish for doneness by putting a fork through it.
- This fish is cooked through when the fork easily slides through the whole filet without any resistance.
- Plate the fish on top of some steamed rice and sauce and serve hot.
Nicole Johnson
Monday 21st of April 2025
This lingcod recipe is going to quickly become your new favorite! Works well with any firm whitefish, if you don't have lingcod.