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1
In a saucepan, combine the wine, lemongrass and ginger.
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2
Simmer over medium heat for 5 minutes, until thick and syrupy.
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3
Add the cream, mix well, and remove from the heat.
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4
Pour into a blender and blend until smooth.
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5
Return to the saucepan, add the fruit purees and simmer over low heat for 8 minutes, until the mixture thickens slightly.
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6
Add the butter, a piece at a time, and stir until incorporated before adding the next piece.
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7
Be careful not to boil the sauce, or it will separate.
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8
Season with salt and pepper and keep warm.
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9
For the fish coating:
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10
To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine.
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11
Spread on a plate.
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12
For the dressing:
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13
In a bowl, combine the mayonnaise and chili paste and mix well.
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14
Lightly season the fish with salt and pepper.
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15
Evenly spread a light coat of the chile mayonnaise on 1 side of each fish fillet.
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16
Coat the same side evenly with the coating.
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17
Preheat the oven to 450 degrees F.
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18
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat.
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19
(Be careful not to heat the pan too hot or the macadamia nuts will burn.)
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20
Add the fish, crust side down, and saute for 3 minutes, until golden brown.
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21
Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
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22
Place the fillets on warmed individual plates.
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23
Serve with the mango passion fruit sauce.
