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Coconut chilli fish

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings


  • 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


  • 1
    Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl.
  • 2
    Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.
  • 3
    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 rice, Asian greens and lime wedges.

Source: taste.com.au


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