Asian-Style Coconut Crusted Fish Fillets


This Asian-Style Coconut Crusted Fish is a flavorful main dish that takes mere minutes to prepare and cook. But it is best to plan ahead for marinating. 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.

Crispy Baked CodPhoto by Cate O’Malley

Special Diet Notes: Coconut Crusted Fish Fillets

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, and optionally peanut-free.

For paleo fish, substitute coconut aminos for the soy sauce.

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.

For Dairy-Free Cod Recipes

Moroccan-Style Cod with Mango-Carrot Slaw

Moroccan-Style Cod over Couscous with Mango-Carrot Slaw. A naturally dairy-free recipe with gluten-free and paleo options.

Southwestern Grilled Cod Tacos with Fresh Guacamole

Southwestern Grilled Cod Tacos with Fresh Guacamole

Pan-Seared Lemon Pepper Cod over Fresh Mint Pea Puree

Pan-Seared Cod over Minted Pea Puree

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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