This is a delicious and healthy alternative to the typical breaded or pan fried fish dish. The sweet, smooth and buttery flavour of coconut adds an exotic taste and an amazing fragrance to this Asian favourite recipe.
In our family we aim to eat fish 2-3 times a week. Fish is low in calories, high in protein and contain generous amounts of omega-3 fatty acids, which our bodies cannot produce, but are essential for heart and brain functions. They are also a great source of sun-less vitamin D.
You need to keep in mind that most large, predatory species tend to have high mercury levels, which are damaging to your health. Avoid or limit your consumption of fresh/frozen tuna, shark, swordfish and marlin. This warning is specially important for women that are pregnant, nursing and for young children.
The ingredients in this recipe are all easy to come by on any grocery store. The dry shredded coconut can be found in the baking section of most stores.
I normally use cod or whiting fish for this recipe, but feel free to replace it with Tilapia, Halibut or sole.
I’m a big fan of my cast iron skillet, but you can use any frying pan. Keep in mind that thicker fillets may take longer to cook.
You could serve this dish with rice, salad, vegetables or tartar sauce. For the above picture, I made a quick okra stir-fry side dish.
- 1.5 lb. whiting fish fillets, also known as Merluza
- 1 tbsp. soy sauce
- ½ tsp. salt and pepper to taste
- 1 tsp. Italian seasoning (a blend of dried basil, oregano and thyme)
- ½ cup onion chives, chopped (optional)
- 1 tsp. arrow root starch or cornstarch
- 2 eggs, beaten
- ½ cup dried shredded coconut
- 2 tbsp. coconut oil or olive oil for frying, more if needed
- In a big bowl, combine the soy sauce, salt, pepper, starch, eggs and shredded coconut.
- Cut the fish fillets into serving-sized pieces.
- Dip the fish fillets into the bowl, making sure that they are well coated.
- Heat the skillet in medium heat; fry fish fillets for 3 to 4 minutes on each side or until they become flaky and golden brown.
- Using a slotted spatula, transfer fish to individual plates or a platter.