On a recent trip to the fishmonger I was sure to get some fish in anticipation of trying the coconut fish recipe. The fishmonger recommended haddock and since I trust him, that’s exactly what I bought.
I am slowly working my way through the recipes in The Real Meal Revolution book and have been wanting to try this one for ages.
This is such a simple meal. The coconut crumbed fish recipe calls for the following:
600g white fish cleaned & boneless
2 eggs beaten
2 cups of desiccated coconut
80g coconut oil/butter for frying
salt and pepper
1 lemon cut into wedges
1. Cut the fish into strips.
2. Place the beaten egg in one dish and the coconut in another. Dip each strip of fish one at a time into the egg and then the coconut. Place the crumbed pieces in a clean plate.
3. Melt the coconut oil/butter in a frying pan and pan-fry each piece of fish until golden brown. (I used coconut oil)
4. Drain on paper towel and serve hot with lemon wedges and curry mayo.
I didn’t serve with lemon wedges nor did I make the curry mayo. Instead I made the Banting mayo (the base for the curry mayo).
Next up was the Banting mayo. This was soooo quick to make. The Special One doesn’t eat mayo as it makes him break out so I’m hoping that this homemade mayo will be good to his skin.
1 whole egg
2 egg yolks
1 tbsp Dijon mustard
juice of 1 lemon
½ cup coconut oil
½ cup olive oil
1 tbsp Greek yoghurt
salt and pepper
(Makes 400 ml)
1. Combine the eggs, mustard and lemon juice in a food processor.
2. Melt the coconut oil in a small pot until it turns to liquid. Avoid heating it too much or it will cause the eggs to curdle. (I didn’t melt my coconut oil…I used my Vitamix so it wasn’t necessary)
3. Turn the food processor to a fast speed and slowly pour the coconut oil and olive oil into the egg mixture.
4. Once the mayo has emulsified add the yoghurt and season to taste. This should keep for about a week in the fridge.
This was a lovely dinner. The fish tasted a bit strange at first in that the coconut is sweet so the coconut and fish flavours seemed an odd combination. We’ve often had fish cooked in coconut milk but with desiccated coconut it’s quite different. The mayo was yummy. We ended up just grabbing and dipping. Not bothering with separate plates or cutlery. Yumolicious!
Thanks for reading x