A few weeks ago I adapted a Sam Choy recipe for Coconut Cream Spinach Sauce to make it much healthier and used it on some local monchong fillets, (see post here). It was delicious but it made me keep thinking about the other half of the recipe which was fish, (in Sam's case it was mahimahi), crusted with a coating of sesame seeds and macadamia nuts. I thought the combination of the crusted fish
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