These are baked, not fried, so they are a much healthier take on crumbed fish. Speaking of crumbs, there are none! I’ve used brown rice flour and coconut to coat, which makes them gluten- and dairy-free.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup brown-rice flour
- Salt & pepper
- ¾ cup shredded coconut
- 2 tbsp sesame seeds
- ½ cup coconut milk
- 1 tbsp tamari sauce
- 500g fish fillets, such as cod, salmon, monkfish, swordfish
- 2–3 tbsp melted coconut oil
Method
- Heat oven to 200°C and line baking tray with non-stick paper.
- Place flour on a plate and season with salt and pepper. Mix to combine. Place coconut and sesame seeds on another plate and mix to combine. Pour coconut milk and tamari sauce into a bowl and stir to combine.
- Chop fish into 3cm cubes. Dip into flour, then coconut milk, then shredded coconut mixture, pressing firmly to coat. Place on lined tray and brush all over with coconut oil.
- Bake for 10 mins, then turn each one over using tongs and bake for a further 5–8 mins until golden brown and cooked through.
- Serve with salad or in a wrap, as pictured.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
