- 1 shallot
- 2 cloves garlic
- 1 piece ginger (3/4 in section)
- 1 fresh red serrano chile (I used half a green one)
- 2 T wheat-free tamari (gluten free) or soy sauce
- 2 T rice wine (sake, mirin – I used mirin)
- 2 T fresh lime juice – might be able to reduce this amount
- 1/2 t ground coriander
- Freshly ground pepper
- 8 thin fish fillets (about 1.5 lbs total; sole, trout, salmon – I used cod)
- 2/3 cup grated coconut, unsweetened
- 3 T oil – I used peanut
Peel shallots, garlic, and ginger, and chop all three very finely. Rinse chiles, remove stems, and chop rest finely (omit seed for less heat). For the marinade, combine soy sauce, rice wine, lime juice, ground coriander, and pepper. Stir in shallots, garlic, ginger, and serrano.
Lay fish fillets side by side in a large dish, pour marinade over the top and cover. Marinate fillets in the fridge for at least 2 hours or up to overnight (actually I left if for 48 hours). Turn occassionally if possible.
Then dredge the fish fillets in grated coconut. Heat oil in a nonstick pan, and pan-fry fillets over medium heat for 2 min. Turn carefully, fry the other side for 2 min or until fish is opaque throughout, done!