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.
I don’t have a picture for this recipe, but it looks similar to this Crispy Baked Cod Fillet, shown below.
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.
- 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)
- In a small bowl, whisk together the soy sauce, rice wine, lime juice, ground coriander, and pepper. Stir in shallots, garlic, ginger, and serrano.
- 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.
- When ready to cook, dredge the fillets in the coconut.
- 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.