How To Make Coconut-Crumbed Fish with Sweet Chilli Slaw
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Serves:
Ingredients
- 4 fish fillets (such as snapper or cod)
- 1 cup desiccated coconut
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Oil for frying
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup sweet chilli sauce
- Juice of 1 lime
Instructions
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In a shallow dish, mix together the desiccated coconut and flour. Season with salt and pepper.
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Dip each fish fillet into the beaten eggs, shaking off any excess, then coat with the coconut-flour mixture.
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Heat oil in a large skillet over medium heat. Fry the coated fish fillets for 3-4 minutes on each side until golden brown and cooked through. Remove from heat and drain on a paper towel.
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In a large bowl, combine the shredded cabbage, grated carrots, cilantro, mint, basil, sweet chilli sauce, and lime juice. Toss well to combine.
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Serve the coconut-crumbed fish with the sweet chilli slaw on the side.
Nutrition
- Calories : 350kcal
- Total Fat : 18g
- Saturated Fat : 12g
- Cholesterol : 135mg
- Sodium : 200mg
- Total Carbohydrates : 17g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 29g
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