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Coconut Fish Fry Recipe

Coconut Fish Fry Ingredients:

  • Coconut Fish Fry Recipe
    Coconut Fish Fry Recipe

    750gm sole/ bekhti fillets

  • 3 tsp red chillies
  • 2 tbsp coconut desiccated
  • 2 tsp ginger, chopped
  • 6 garlic cloves
  • 1 ½ tbsp white vinegar
  • 3 tbsp maida (flour)
  • salt to taste
  • oil for frying
  • lemon wedges for garnishing

How to make Coconut Fish Fry

  • Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
  • Add salt and evenly coat fillets with this paste.
  • Heat oil in a frying pan and fry fish till crisp.
  • Serve immediately, accompanied by lemon wedges.
  • Coconut Fish Fry is ready to serve.

Spicy Coconut Fish Recipe

Spicy Coconut Fish ngredients

  • Spicy Coconut Fish Recipe
    Spicy Coconut Fish Recipe

    2 white fish fillets, or any other freshwater fish

  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 dried Thai chiles, soaked in 2T of water
  • 2 scallions
  • 2 small shallots, chopped
  • 1 tablespoon veg or peanut oil
  • 1 can coconut milk
  • 2 tablespoons fish sauce
  • 8 dried kaffir lime leaves (or 3-5 fresh)
  • ¼ cup cilantro, coarsely chopped

How to make Spicy Coconut Fish

  • Cut fish fillets into at most 1/2″ thick pieces that will be an easy to stir fry size. Toss with 1/2t of salt and 1/2t pepper, cover and set aside.
  • Prepare the spice paste. Cut the green onions in half where the white
  • part turns to green, chop and set aside the green part. Cut off the
  • roots and finely mince the rest. Remove the peppers from the soaking
  • water and save the water. Chop them and add to the scallions and
  • chopped shallot. Place in either a mini food processor or mortar and
  • pestle and process into a paste.
  • Prepare all ingredients so they are handy (i.e. chop cilantro).
  • Heat a wok to medium-high heat and add oil. Swirl to coat the pan. Stir
  • Fry the fish just enough to seal but enough to fall apart. (If you are
  • skilled enough brown both sides). You don’t want it completely cooked
  • at this point. Remove fish and set aside.
  • Clean wok if necessary and bring back to medium high heat. Open the
  • can of coconut milk without shaking and add the thickest part to the
  • wok. Cook until the oil separates – about 5 minutes. Add spice paste
  • and cook, stirring for about 5 minutes or until fragrant. Add remaining
  • coconut milk and fish sauce. Bring to a simmer. Add fish and lime leaves
  • in and cook until fish is cooked, flake until it is in easy serving pieces.
  • Add most of the scallions and cook for another 30 seconds.
  • Remove from heat and garnish with cilantro and remaining scallions.
  • Spicy Coconut Fish is ready to serve.

15 minutes to make
Serves 2