Fried fish is given a spicy Asian twist in this succulent coconut chilli recipe.
Ingredients
- 1 1/3 cups shredded coconut
- 1/2 teaspoon dried chilli flakes, chopped
- 2 tablespoons milk
- 1 egg, lightly beaten
- 6 (120g each) flathead fillets, halved lengthways
- 1 tablespoon vegetable oil
- Steamed jasmine rice, to serve
- Asian greens, to serve
- Lime wedges, to serve
Method
- Step 1Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl.
- Step 2Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.
- Step 3Heat oil in a frying pan over medium heat. Add fish. Cook for 3 minutes each side or until golden and cooked through. Serve fish with rice, Asian greens and lime wedges.
- Low carb
- Low sodium
Nutrition
2675 kj
Energy
22.2g
Fat Total
13.6g
Saturated Fat
5.8g
Fibre
49.7g
Protein
151mg
Cholesterol
217mg
Sodium
55.9g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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