Chilli Coconut Crusted Fish with Salad
Prep: 15 mins
Cooks: 30 mins
Chilli Coconut Crust
20 g (1/4 cup) dried shredded coconut
2 tbsp sesame oil
10 g (1/4 cup) spring onion (green tips only, finely sliced)*
1 mild green chillies (finely sliced)
4 makrut (kaffir) lime leaf (Or lime zest) (fresh, finely sliced)*
460 g mild white fleshed fish (Tilapia Snapper, Halibut, or Cod)
57 g (1/2 cup) colby or cheddar cheese or soy based vegan cheese (optional) (grated)*
700 g potato
Season with salt & pepper
1 tbsp neutral oil (rice bran, canola, sunflower)
1 small cucumbers (peeled)
4 cups lettuce (butter, iceberg, red coral) (washed & shredded)
1/2 red pepper (deseeded & sliced into strips)
4 medium tomato (cut into wedges)
To make the chilli coconut crust, place the shredded coconut in a small bowl and cover with water. Leave to soak for 10 minutes before draining. De-seed the mild green chillies and finely slice. Finely slice the green part of the spring onion and the kaffir lime leaves. Add half the sesame oil into a large fry pan and over medium/high heat and fry the spring onion, chilli, and kaffir lime leaves until golden and fragrant (should look caramelised). Add the drained coconut and fry for another minute. Then set aside and keep for later.
In the same large fry pan add the remaining oil and add half the potatoes. Fry until golden and cooked. Then repeat with the second half of the potatoes. Season the fries with salt and black pepper.
Prepare the salad ingredients and squeeze the lemon juice over top.
Spray a medium sized frying pan with oil and cook the fish for 2 minutes before flipping and cooking for a further 1 or 2 minutes until cooked through. Place the fish on a baking tray, top with grated cheese and cover with the chilli coconut crust. Grill/broil in the oven on high for 1 to 2 minutes until the crust turns golden.
Serve with potato chips and salad