Baked Coconut Fish

Before my 5k walk, I found this fantastic recipe for dinner tonight. It called for the fish to be fried, but since my donk doesn't deserve fried foods, I baked and then broiled the fish for that crispy texture.

Yum!

Ingredients:

• 4-5 white-fleshed fillets of fish (I used Pollock or Seelachs auf Deutsch, I also like to make extra so I can have leftovers for lunch the next day. Adjust the recipe as you see fit)
• fresh coriander or basil and lime wedges for garnish

MARINADE:

• 3/4 cup coconut milk
• 1.5 Tbsp. fish sauce
• 1/2 tsp. ground dried crushed chili
• 1/4 tsp. ground coriander

TOPPING:

• 2 cups dry shredded coconut, unsweetened
• 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (add more or less to taste)
• 2 clove garlic, minced
• 1 tsp. grated ginger
• 1 tsp. grated lime zest
• Small pinch of sugar
• 1 Tbsp. fresh lime juice
• 1 Tbsp. fish sauce

Marinating Fish

Preparation:

• Pre-heat oven to 400° F or 200° C.

• Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients. 

Coconut Mix

• Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Try not to eat all of the toasted coconut when it's done, or you'll just have to make a new batch...

• Add all other 'Topping' ingredients to the bowl of toasted coconut. Gently toss to mix everything together. Set aside.

Fish coated in coconut

• Take the now marinaded fish and place on aluminum foil. Using a spoon or your hands, coat the fish with the coconut topping, flip over the fish and repeat. 

Wrapped and ready to go!

• Wrap the fish in the aluminum foil and place on middle oven rack, let it bake for 15 minutes.

• Carefully removing the fish, open the top of the aluminum foil. Carefully touch the fish, it should flake under light pressure. If not, allow another 5-10 minutes. 

• Move the oven rack to the top and put the fish back in, but with the foil open on top. Change the setting of your oven to broil, same temperature, and keep an eye on it. It should become crispy brown in a matter of minutes. 

• Sprinkle over some fresh coriander or basil, and enjoy!

This was served with a 2 cups of lentils and 1 cup rice, followed by a delicious dessert of pomegranite!