Crispy Coconut Lime Fish with Mango-Radish Salsa, Coconut Rice & Lime Coconut Sauce
Crispy Coconut Lime Fish with Mango-Radish Salsa, Coconut Rice & Lime Coconut Sauce
by liveslow_eatgood
1 Comment
liveslow_eatgood
# Ingredients
**For the Fish:** 🐟 4 fish fillets (cod) 🥥 1/2 cup shredded coconut 🥖 1/2 cup panko breadcrumbs 🍚 1/4 cup flour 🥚 1 egg 🍋 Zest & juice of 1 lime 🌶️ 1/2 tsp cumin 🌶️ 1/2 tsp paprika 🧂 Salt & 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 🌿 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 🧂 Pinch of salt 🥄 1 tsp honey
**Toppings:** 🌶️ Extra chili flakes for garnish 🍋 Lime wedges 🌿 Green onions
# Instructions
**1️⃣ Make the Coconut Rice:**
1. Rinse the rice until the water runs clear. 2. 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.
**2️⃣ Make the Lime Coconut Sauce:**
1. In a small saucepan, combine coconut milk, lime zest, lime juice, salt, chili flakes (optional), and honey. 2. Simmer over low heat for 5–7 minutes until slightly thickened. Set aside.
**3️⃣ Make the Salsa:** Combine mango, cucumber, radish, chili flakes, cilantro/mint, lime juice, and salt. Mix and chill.
**4️⃣ 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.
**5️⃣ Cook the Fish:**
* **Pan-Fry:** Heat oil and cook 3–4 min/side until crispy. * **Bake:** Preheat oven to 400°F. Bake on a parchment-lined tray for 12–15 min.
**6️⃣ 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
# Ingredients
**For the Fish:**
🐟 4 fish fillets (cod)
🥥 1/2 cup shredded coconut
🥖 1/2 cup panko breadcrumbs
🍚 1/4 cup flour
🥚 1 egg
🍋 Zest & juice of 1 lime
🌶️ 1/2 tsp cumin
🌶️ 1/2 tsp paprika
🧂 Salt & 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
🌿 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
🧂 Pinch of salt
🥄 1 tsp honey
**Toppings:**
🌶️ Extra chili flakes for garnish
🍋 Lime wedges
🌿 Green onions
# Instructions
**1️⃣ Make the Coconut Rice:**
1. Rinse the rice until the water runs clear.
2. 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.
**2️⃣ Make the Lime Coconut Sauce:**
1. In a small saucepan, combine coconut milk, lime zest, lime juice, salt, chili flakes (optional), and honey.
2. Simmer over low heat for 5–7 minutes until slightly thickened. Set aside.
**3️⃣ Make the Salsa:**
Combine mango, cucumber, radish, chili flakes, cilantro/mint, lime juice, and salt. Mix and chill.
**4️⃣ 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.
**5️⃣ Cook the Fish:**
* **Pan-Fry:** Heat oil and cook 3–4 min/side until crispy.
* **Bake:** Preheat oven to 400°F. Bake on a parchment-lined tray for 12–15 min.
**6️⃣ 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.