Coconut crusted fish with black rice Recipe

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serves: 6
Skill: easy
Prep: 5 min
Cooking: 35 min

Nutrition per portion

RDA
Calories 650 kCal 33%
Fat 25g 36%
  -  Saturates 19g 95%
Carbohydrates 32g 33%

This impressive fish is sweet, spicy and crunchy on top, then pure comfort food at the bottom.

Inspired by the growing popularity of South Pacific cuisine, this recipe for coconut crusted fish turns any catch-of-the-day into something far more exotic.

It’s the perfect summer dinner party dish, ideal for cooking up if you’ve got some time on hands in the kitchen and are looking to try something new. The reason for this is that it’s such a versatile dish to make, so you can use whatever type of white fish to like. We went for haddock with ours because it mainly a firm texture while also being tender after cooking.

Our coconut crusted fish is on the table in under an hour but if you need some speedier suppers, check out our collection of 30 minute meals.

Looking for more wonderful fish recipes to try? We love this one for smoked haddock fish pie.

 

 

Ingredients

  • 700g, or 1 large piece, white fish
  • 50g dry coconut shavings
  • 150g desiccated coconut
  • 150g panko breadcrumbs
  • 1 large egg
  • 1 medium hot red chill pepper
  • ½ long bulb of ginger
  • 1 tablespoon runny honey
  • salt and pepper, to taste
  • half a lime, juice squeezed
  • lime wedges and micro herbs or coriander for dressing
  • 1 packet black rice (we used Gallo)
  • 3 cardamon pods, crushed with a heavy hit from a rolling pin

Method

  • Preheat the oven to 200°C/gas 6. Rinse rice in a sieve under cold running water until water runs clear. Cover with twice as much water and bring to the boil in a heavy lidded saucepan, uncovered.

  • Add the cardamom, cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes. Season.

  • Meanwhile, combine the honey, lime juice and egg in a small bowl, whisk until honey dissolves. Set aside. Combine the panko crumbs and shredded coconut on a plate and set aside.

  • Pat the fish filets dry using a paper towel, season each side with salt and pepper.

  • Dip the fish in the egg mixture and then into the breadcrumb mixture. Pat the mixture all over one side of the fish to coat, about half a cm thick.

     

  • Bake for 15 minutes on a non stick tray or baking paper rather than foil as that can stick to the fish. Bake until starting to go golden on top.

     

  • Allow to rest and meanwhile lightly fry very thin slices of ginger in cooking oil until just turning golden. Take out and put on tissue paper to dry and crisp.

  • Dress the fish with a garden of crispy ginger, coconut shavings, herbs and serve on the rice. Goes well with grilled pineapple rings or coleslaw.

Top Tip for making Coconut crusted fish with black rice

Recipe would work well with individual smaller pieces of fish like coley. Just reduce cooking time.

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