Serves 4:
1 1/3 cups shredded coconut
1/2 tspn dried chilli flakes, chopped
2 tbsp milk
1 egg, lightly beaten
6 gurnard fillets, halved lengthways
1 tbsp vegetable oil
steamed jasmine rice, Asian greens and lime wedges, to serve
Method
Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl. Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.Heat 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 a squeeze of lime, atop of rice, Asian greens and lime wedges.
Suggested wine
