Chilli Coconut Crusted Fish

Name: Chilli Coconut Crusted Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: dried shredded coconut; sesame oil; mild green chilli (finely sliced); makrut (kaffir) lime leaf (Or lime zest) (fresh, finely sliced); mild white fleshed fish (Cod, Haddock, Coley, Pollack, Red Snapper); lemon

2 steps

Prep:15minCook:30min

The chilli coconut crust gives this low FODMAP crusted fish dish an interesting but delicious twist on classic pan-fried fish.

Updated at: Wed, 16 Aug 2023 23:56:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories101.4 kcal (5%)

Total Fat5.5 g (8%)

Carbs2.5 g (1%)

Sugars0.9 g (1%)

Protein10.9 g (22%)

Sodium56.9 mg (3%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

dried shredded coconut

makrut, kaffir, Or lime zest, fresh, finely sliced

white fish

mild, fleshed, Cod, Haddock, Coley, Pollack, Red Snapper

lemon

Instructions

Step 1

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 green onions/scallions and the kaffir lime leaves. Add half the sesame oil into a large fry pan and over medium/high heat and fry the green onions/scallions , 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.

Step 2

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.

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