Asian-Style Coconut Crusted Fish Fillets
Prep time
Cook time
Total time
Please note that the Prep time is hands on time only. Allow several hours for the fish to marinate.
Recipe type: Entree
Cuisine: Asian
Serves: 4 to 6 servings
  • 2 tablespoon wheat-free tamari (for gluten free) or soy sauce
  • 2 tablespoon rice wine (sake or mirin)
  • 2 tablespoon fresh lime juice, or to taste
  • ½ teaspoon ground coriander
  • Freshly ground black pepper
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 (3/4-inch) piece ginger, peeled and minced
  • ½ fresh red serrano chile, stems and seeds removed, minced
  • 1½ pounds cod fish fillets (about 8 thin fillets; can sub sole, trout, or another thin white fish)
  • ⅔ cup unsweetened shredded coconut
  • 3 tablespoon oil (I used peanut)
  1. In a small bowl, whisk together the soy sauce, rice wine, lime juice, ground coriander, and pepper. Stir in shallots, garlic, ginger, and serrano.
  2. Lay the fish fillets side by side in a large dish, pour the marinade over the top and cover. Let the 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 heat. Add the fillets and fry for 2 minutes. Carefully flip and fry for 2 minutes, or until the fish is just cooked through.
Recipe by Go Dairy Free at