This coconut crusted cod is a naturally dairy-free, gluten-free, and egg-free main dish that’s flavorful and so quick to prepare and cook. But I recommend planning ahead just a bit, since it does need to marinate for optimum flavor. I’ve let it marinate for as little as 2 hours and up to 2 days with good results. Pair it with freshly steamed vegetables and white or brown rice for a complete meal. If you’re following a keto diet, cauliflower rice is also a great option!
Special Diet Notes: Asian Coconut Crusted Cod
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, and peanut-free. This recipe is also a suitable entrée for many keto diets.
- 2 tablespoon soy sauce or gluten-free tamari
- 2 tablespoon rice wine (sake or mirin)
- 2 tablespoon fresh lime juice
- ½ teaspoon ground coriander
- Freshly ground black pepper
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 (3/4-inch) piece ginger, peeled and minced
- ½ fresh red serrano chile pepper, stems and seeds removed, minced
- 1½ pounds cod fish fillets (about 8 thin fillets; can sub sole or another thin white fish)
- ⅔ cup unsweetened shredded coconut
- 3 tablespoon oil
- In a small bowl, whisk together the soy sauce, rice wine, lime juice, ground coriander, and pepper. Stir in the shallot, garlic, ginger, and serrano pepper.
- Lay the fish fillets side by side in a large dish, pour the marinade over the top and cover. Let the fish fillets marinate in the refrigerator for at least 2 hours or overnight.
- When ready to cook, dredge the fillets in the coconut.
- Heat the oil in a large skillet over medium to medium-high heat. Add the fillets and fry for 2 minutes. Carefully flip and fry for 2 minutes, or until the fish is just cooked through.