COCONUT-CRUMBED FISH WITH SWEET CHILLI SLAW
Coated in coconut, then pan fried, this crisp fish dish makes a speedy fish supper for two. Serve with a refreshing lettuce and cucumber salad laced with sweet chilli
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.
- Mix the coconut and flour together on a plate. Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat. Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through. Serve with the salad and lime wedges.
Nutrition Facts : Calories 661 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
CHILI AND LEMON CRUMBED WHITE FISH WITH COCONUT RICE
This is super simple on the table in about 30Min's and tastes wonderful. You can use whatever is your favourite white fish, John Dory, Perch, Cod, Bream etc.. I made this with panko flakes ( A Japanese breadcrumb available at some supermarkets and most Asian supermarkets.) so am not sure how crispy it will come out with regular breadcrumbs.
Provided by The Flying Chef
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-Heat oven to 200c.
- Coconut Rice.
- Start with the rice.
- Rinse rice under cold water until water runs clear; drain.
- Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
- Reduce heat; simmer covered, 15-20 Min's or until rice is tender, stir from time to time to prevent rice from sticking to the bottom of the pan.
- Remove from heat and stand covered for 5 Min's, stir in green onion, reserving a few to use as a garnish for the top.
- For the Fish.
- While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
- Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
- Cook uncovered 10-15 Min's or until fish is cooked through, if using thin fillets that will cook quick so that the topping will not brown and crisp, just turn the grill on for a few minutes towards the end of cooking to brown.
- My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
- To serve: Place fish on plate serve rice on the side garnish rice with green onion.
Nutrition Facts : Calories 916.8, Fat 38.5, SaturatedFat 28, Cholesterol 93.7, Sodium 618.8, Carbohydrate 110.7, Fiber 7.8, Sugar 13.5, Protein 33
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
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CRISPY COCONUT SHRIMP WITH SWEET RED CHILI SAUCE
From onceuponachef.com
Cuisine American, Asian, ThaiCategory AppetizersServings 4-6Calories 447 per serving
- Place the cornstarch, salt and cayenne pepper in a large zip-lock bag and mix well. Add the shrimp to the bag, seal shut and shake to coat evenly. Set aside.
- Using a fork, beat the egg whites in a small bowl until frothy. Place the coconut and sugar in a large shallow bowl or pie dish and mix well.
- Holding each shrimp by the tail, shake off excess cornstarch, dip into the egg whites (let the excess drip off), then dredge in the coconut mixture, turning to coat evenly (if the sugar drops to the bottom of the dish a bit, move the shrimp around so it gets coated with both the sugar and coconut.) Place the shrimp on foil-lined baking sheet in a single layer. Cover and refrigerate until ready to cook. This can be done several hours ahead of time.
- Pour enough oil into a large nonstick pan to reach a depth of ½-inch; heat over high heat until hot. To test if the oil is hot enough, use tongs to hold one shrimp by the tail and submerge it in oil; if it sizzles and crackles, it’s ready. Working in batches so as not to crowd the pan, add the shrimp to the hot oil and fry, turning once, until golden brown. It should take between 40-60 seconds per side; if the shrimp are browning too quickly, turn the heat down a bit. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain. Arrange the shrimp on a platter and serve with the Sweet Red Chili Sauce.
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