Asian Coconut Crusted Cod
Prep time
Cook time
Total time
Please note that the Prep time is hands on time only. This is a great make ahead dish, since the fish needs some time to marinate.
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. When ready to cook, dredge the fillets in the coconut.
  4. 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.
Nutrition Information
Serving size: 2 fish fillets (1/4 recipe) Calories: 339 Fat: 19.7g Saturated fat: 9.2g Carbohydrates: 10.2g Sugar: 3.3g Sodium: 642mg Fiber: 2g Protein: 31.8g
Recipe by Go Dairy Free at