Asian Coconut Crusted Fish Fillets (Dairy-Free, Egg-Free & Gluten-Free)

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.

Photo 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

15 mins

Cook time

4 mins

Total time

19 mins

Please note that the Prep time is hands on time only. Allow several hours for the fish to marinate.

Author: Alisa Fleming

Recipe type: Entree

Cuisine: Asian

Serves: 4 to 6 servings

Ingredients

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)

Instructions

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.