Coconut-crusted fish and fried potatoes
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Time to make:
30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
$8.50 per serve
(at time of publication)
Full ingredients list:
1/4 cup shredded coconut
cooking oil spray
3/4 cup sliced shallots
1 red chilli, finely sliced
4 kaffir lime leaves, finely sliced
2 tablespoons peanut oil
4 potatoes, cut into wedges
4 tomatoes, cut into wedges
1/2 telegraph cucumber, sliced
1 green capsicum, cut into wedges
1/2 avocado, cut into wedges
4 x 150g fillets fresh snapper (or firm white fish)
Nutritional information (per serve)
Instructions and steps:
Step 1 Soak coconut in a small bowl of water for 10 minutes. Drain and set aside. Place a frying pan over medium-high heat and spray with oil. Cook shallots, chilli and kaffir until golden and caramelised. Add coconut and fry for 1 more minute. Set aside.
Step 2 Reheat pan. Add half the peanut oil and half the potato wedges and fry for about 10 minutes, or until golden and cooked through. Repeat.
Step 3 Toss tomatoes, cucumber, capsicum and avocado in a bowl and add a squeeze of lemon.
Step 4 Re-spray pan with oil. Add fish and cook for 2 minutes each side. Top each fish fillet with 1/4 of the coconut crust. Serve fish with salad and potatoes.
About this recipe
First published: January 2013