I created this crispy coconut cod with tropical twist
I created this crispy coconut cod with tropical twist
by liveslow_eatgood
1 Comment
liveslow_eatgood
4 fish fillets (cod)
1/2 cup shredded coconut
1/2 cup panko breadcrumbs
1/4 cup flour
1 egg
Zest and juice of 1 lime
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper
2 tbsp coconut or vegetable oil
For the Mango-Radish Salsa:
1 ripe mango
1/4 cup cucumber
1/4 cup red radish
1/4 tsp chili flakes (or more to taste)
2 tbsp mint
Juice of 1 lime
Salt to taste
For the Coconut Rice:
1 cup jasmine or basmati rice
1 cup coconut milk
1 cup water
Pinch of salt
For the Lime Coconut Sauce:
1/2 cup coconut milk
Zest and juice of 1 lime
1/4 tsp chili flakes (optional for heat)
Pinch of salt
1 tsp honey
Toppings:
Extra chili flakes for garnish
Lime wedges
Green onions
Instructions
Make the Coconut Rice: Rinse the rice until the water runs clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Fluff with a fork.
Make the Lime Coconut Sauce: In a small saucepan, combine coconut milk, lime zest, lime juice, salt, chili flakes (optional), and honey. Simmer over low heat for 5–7 minutes until slightly thickened. Set aside.
Make the Salsa: Combine mango, cucumber, radish, chili flakes, cilantro or mint, lime juice, and salt. Mix and chill.
Bread the Fish: Mix shredded coconut, panko, lime zest, cumin, paprika, salt, and pepper. Coat fish: dredge in flour, dip in egg, then coat in the coconut-panko mix.
Cook the Fish:
Pan-Fry: Heat oil and cook 3–4 minutes per side until crispy.
Bake: Preheat oven to 400°F. Bake on a parchment-lined tray for 12–15 minutes.
Serve: Spoon coconut rice onto the plate, lay the crispy fish on top, and finish with mango-radish salsa. Drizzle the lime coconut sauce generously over the fish and rice. Garnish with extra chili flakes, lime wedges, and microgreens for a pop of color and heat.
1 Comment
4 fish fillets (cod)
1/2 cup shredded coconut
1/2 cup panko breadcrumbs
1/4 cup flour
1 egg
Zest and juice of 1 lime
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper
2 tbsp coconut or vegetable oil
For the Mango-Radish Salsa:
1 ripe mango
1/4 cup cucumber
1/4 cup red radish
1/4 tsp chili flakes (or more to taste)
2 tbsp mint
Juice of 1 lime
Salt to taste
For the Coconut Rice:
1 cup jasmine or basmati rice
1 cup coconut milk
1 cup water
Pinch of salt
For the Lime Coconut Sauce:
1/2 cup coconut milk
Zest and juice of 1 lime
1/4 tsp chili flakes (optional for heat)
Pinch of salt
1 tsp honey
Toppings:
Extra chili flakes for garnish
Lime wedges
Green onions
Instructions
Make the Coconut Rice: Rinse the rice until the water runs clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Fluff with a fork.
Make the Lime Coconut Sauce: In a small saucepan, combine coconut milk, lime zest, lime juice, salt, chili flakes (optional), and honey. Simmer over low heat for 5–7 minutes until slightly thickened. Set aside.
Make the Salsa: Combine mango, cucumber, radish, chili flakes, cilantro or mint, lime juice, and salt. Mix and chill.
Bread the Fish: Mix shredded coconut, panko, lime zest, cumin, paprika, salt, and pepper. Coat fish: dredge in flour, dip in egg, then coat in the coconut-panko mix.
Cook the Fish:
Pan-Fry: Heat oil and cook 3–4 minutes per side until crispy.
Bake: Preheat oven to 400°F. Bake on a parchment-lined tray for 12–15 minutes.
Serve: Spoon coconut rice onto the plate, lay the crispy fish on top, and finish with mango-radish salsa. Drizzle the lime coconut sauce generously over the fish and rice. Garnish with extra chili flakes, lime wedges, and microgreens for a pop of color and heat.