Ingredients with Measurements:
- 4 white fish fillets (such as tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup sweet chili sauce
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
Special equipment needed:
- Baking sheet
- Non-stick cooking spray
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
2. In a mixing bowl, combine the shredded coconut, panko breadcrumbs, all-purpose flour, garlic powder, paprika, and salt.
3. In another mixing bowl, beat the eggs.
4. Dip each fish fillet into the beaten eggs, then coat with the coconut mixture. Place the coated fish fillets onto the prepared baking sheet.
5. Drizzle the vegetable oil over the fish fillets.
6. Bake for 15-20 minutes or until the fish is cooked through and the coconut crust is golden brown.
7. While the fish is baking, prepare the chili sauce. In a small mixing bowl, combine the sweet chili sauce, lime juice, and chopped cilantro.
8. Serve the coconut-crusted fish with the chili sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or shrimp.
- Instead of sweet chili sauce, you can use a spicy tomato sauce or a mango salsa.
Variations:
- Add some chopped peanuts to the coconut mixture for extra crunch.
- Use different spices in the coconut mixture, such as cumin or curry powder.
- Serve the fish with a side of coconut rice or a green salad.
Tips and tricks:
- Make sure to pat the fish fillets dry before coating them with the egg and coconut mixture.
- If the coconut crust is not browning evenly, rotate the baking sheet halfway through cooking.
- For a crispier crust, broil the fish for the last 2-3 minutes of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with lime wedges and additional chopped cilantro.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Coconut rice, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the coconut crust is falling off the fish, try pressing it on more firmly before baking.
- If the fish is not cooked through after the recommended cooking time, continue to bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F.
- Wash your hands and all surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Coconut-crusted fish is a popular dish in many tropical regions, where coconut is a staple ingredient.
Flavor profiles:
The sweet and nutty flavor of the coconut pairs well with the mild flavor of the white fish, while the sweet and spicy chili sauce adds a tangy kick.
Serving suggestions:
Serve the fish with a side of coconut rice and a cold beer for a tropical-inspired meal.
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Region: Thai