Coconut crust fish and fried potatoes
(at time of publication)
- ¼ cup desiccated or shredded coconut
- 2 tablespoons peanut oil
- ¾ cup sliced shallots
- 1 red chilli, finely sliced
- 4 fresh, soft kaffir lime leaves, finely sliced
- 800g potatoes, cut in wedges
- oil spray
- 4 x 150g fillets fresh hoki or other white fish
- 6 large tomatoes, cut in wedges
- ½ telegraph cucumber, sliced
- 1 green capsicum, cut in wedges
- ½ avocado, cut in wedges
- 1 lemon, juice
1 To make coconut crust, place coconut in a small bowl and cover with water. Soak for 10 minutes. Drain. Add half the oil to a frying pan. Heat then add shallots, chilli and kaffir lime leaves. Cook until golden and caramelised. Add coconut and fry for 1 more minute. Set aside.
2 Heat a large frying pan with remaining oil and half the potatoes. Fry until golden and cooked then repeat with remaining potatoes. Season fried potatoes with a little flaky salt if preferred.
3 Layer salad ingredients in a bowl and squeeze over lemon juice.
4 Spray a large frying pan with oil and cook fish for 2 minutes. Turn and cook for 1-2 more minutes until cooked through. Divide coconut crust among fish as a topping.
5 Serve with potatoes, salad and garnish with a lemon wedge.
Replace kaffir leaves with fresh new lemon leaves, lemon basil or plain basil.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 8g
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