Mangu

coconut-fish

Next Dish: Kama

Coconut Fish is a popular seafood dish often found in tropical regions where coconuts are abundant. The dish typically involves fish being marinated and cooked in a sauce made from coconut milk, with spices and other ingredients like chillies, garlic, and lime. It can be made with various types of fish, but is most commonly prepared with white-fleshed fish such as snapper or grouper. The dish is known for its creamy texture and the balance of sweet and spicy flavors.

flour

salt

vegetable oil

panko breadcrumbs

cilantro

coconut

dried fish

dried limes

dried pepper

egg

Recipe

Ingredients:

  • 4 fish fillets

  • 1/2 cup flour

  • 2 eggs

  • 1 cup panko breadcrumbs

  • 1 cup shredded coconut

  • Salt and pepper to taste

  • 1/2 cup vegetable oil

  • 1 lime, cut into wedges

  • Fresh cilantro for garnish


Instructions:

  1. Rinse the fish fillets and pat dry with a paper towel. Season both sides with salt and pepper.

  2. Place the flour in a shallow dish. In a separate dish, beat the eggs. In a third dish, combine the panko breadcrumbs and shredded coconut.

  3. Dredge each fish fillet in the flour, shaking off the excess. Then dip in the beaten eggs, and finally coat in the coconut and breadcrumb mixture, pressing gently to adhere.

  4. Heat the vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through.

  5. Transfer the cooked fish to a paper towel-lined plate to drain excess oil. Serve hot with lime wedges and garnished with fresh cilantro.