Coconut Crust Fish and Fried Potatoes
The flavours of Bali- Indonesia 'elevate' this simple meat into something special.
¼ cup desiccated or shredded coconut
¾ cup sliced shallots
1 red chilli, finely sliced
4 fresh, soft kaffir lime leaves, finely sliced *
4 x 150g fillets fresh snapper or medium texture white fish
4 large potatoes, cut into wedges
3 tablespoons peanut oil
6 large tomatoes, cut into wedges
Half a telegraph cucumber, sliced
1 green capsicum, cut into wedge
½ an avocado, cut into wedges
Oil spray to fry
Place coconut into a small bowl and cover with water, soak for 10 minutes. Drain. Heat a fry pan, add 1 tablespoon oil. Cook shallots, chilli and kaffir until golden and caramelized. Add coconut and fry for a further minute. Set aside.
Heat large fry pan and half the oil, add half potatoes, and fry until golden. Repeat until cooked. Season the fried potatoes with a little flakey salt. Layer the salad ingredients together in a bowl and squeeze over lemon juice.
Cook fish in large fry pan; add a drizzle or spray of oil. Lay fish fillets spice side down and cook for 2 minutes. Turn and cook for a further 1- 2 minutes until cooked. Divide the coconut crust amongst the fish as a topping.
Serve directly from heat with side of simple salad, fried potatoes plus wedge of lemon.
Hands-on Time: 15 minutes | Cooking time: 15 minutes Serves:4
Credit:Healthy Food Guide
Tips: Replace kaffir leaves with fresh new lemon leaves or try lemon basil or plain basil.