Coconut Chili Fish

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



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

Blanc de Noir 2010


Item added to cart

Continue Shopping Checkout